CREAMY CINNAMON RICE PUDDING

CREAMY CINNAMON RICE PUDDING image

Yield 6 servings

Number Of Ingredients 16

1/2 cup long grain rice
1 vanilla bean,split lengthwise
4 cups milk
3/4 cup sugar
3/4 tsp. salt
2 3" cinnamon sticks halved
3 large egg yolks
1 Tbs. cornstarch
1/4 tsp. vanilla
1 Tbs. unsalted butter
1/2 cup heavy cream
FRUIT
1 cup diced papaya
1 cup diced pineapple
1 cup raspberries
ground cinnamon

Steps:

In saucepan of boiling water, blanch rice 5 min. Drain. Scrape seeds from vanilla bean and reserve with pod. In saucepan put rice, 3 cups milk, 1/2 cup sugar,salt,cinnamon sticks,and vanilla bean pod and seeds. Bring to boil stirring and simmer, covered 55-60 min until rice is tender and most liquid is absorbed. Cook mixture on low heat-uncovered an additional 3-5 min until liquid is gone and mixture is thick. Transfer to a bowl. Discard vanilla pod and cinnamon sticks. In saucepan combine remaining cup of milk and 2 tbs. sugar. Bring just to a boil. In a bowl, whisk the yolks, cornstarch, remaining 2 Tbs sugar until combined.Add the remaining milk in a stream,whisking. Pour mixture back into pan. Bring mixture to a boil,whisking.Boil, whisking for 1 minute or until it is very thick and smooth. Whisk in vanilla and butter until butter is incorporated. Force mixture through a sieve into bowl containing rice mixture.Stir pudding until well combined. Let cool covered with buttered wax paper and chill for at least 3hrs, or overnight. Just before serving, beat cream to stiff peaks. Fold into pudding.Serve with fresh fruit. Sprinkle with cinnamon. Makes 4 cups.