Ingredients
- 2/3 cup short-grain rice
- 3 cups milk
- 1/3 cup plus 1 tablespoon superfine sugar
- 1/2 inch strip of orange zest
- pinch salt
- 1 tablespoon unsalted butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 cup heavy cream
- ground cinnamon
Instructions
- Place the rice in boiling water and leave for 5 seconds; drain, and rinse.
- Bring the milk almost to a boil in a heavy saucepan, and stir in the
- rice, the 1/3 cup sugar, orange zest, salt and butter. Reduce the heat to
- very low and simmer uncovered, stirring occasionally to prevent sticking,
- for 1 hour, or until thick and creamy. Remove from the heat and set
- aside.
- Whisk together the egg, vanilla, lemon juice, and remaining 1 tablespoon
- sugar until pale and thick, about 2 minutes. Remove the orange zest from
- the rice mixture and stir half the rice into the egg mixture. Return this
- to the saucepan and stir to combine. Gently cook over low heat, stirring
- well, for 2 minutes. Stir in the cream and add more sugar or lemon juice
- if desired. (If using heavy cream, beat until slightly thickened, then
- stir into the rice mixture). Divide among individual dishes and chill.
- To serve, liberally dust with cinnamon.