I am a huge fan of Ruth Reichl and personally love her cookbooks My Kitchen Year. I am also a fan of rice pudding so Ruth, I hope you do not mind me taking liberties to adding a few toppings for this delicious rice pudding recipe.
- ½ cup raisins
- 4 egg yolks
- 1 cup heavy cream (divided)
- ¾ cup long grain basmati rice
- Zest of 1 lemon
- ¾ cup sugar
- 1/8 teaspoon sea salt
- 1 quart whole milk
- 1 teaspoon pure vanilla extract
- ½ tsp cinnamon
- ½ teaspoon cardamom
Preheat oven to 425 degrees
Put the basmati rice in a bowl filled with water. Stir the rice with your fingers, then pour out the water. keep repeating the process until the water runs clear.
Put rice in a pot with 3 cups water, bring to boil and simmer for 10 minutes. Strain and set aside. Cool slightly and add grated lemon rind.
Stir in sugar, a pinch of salt and the milk into the drained rice. Bring to boil, then reduce to a gentle burble, stirring frequently with a wooden spoon for 25 minutes until thick. Remove from heat.
Whisk the egg yolks with ½ cup heavy cream.
Stir 1 cup rice mixture into the egg mixture, then pour it all slowly back into the saucepan with the rice, stirring until thoroughly blended.
Add raisins and vanilla. Pour the rice pudding into a small gratin pan or pie plate. Whip the other ½ cup of heavy cream, spread it over the top, sprinkle cinnamon and cardamom and bake for 8 minutes at 4—degrees or until top is golden. Serve warm with a LITTLE MORE HEAVY CREAM ON TOP AND A DRIZZLE OF caramel bourbon sauce and crumbled butter cookies.