4 cups (32 fl. oz-1L) milk
2/3 cup (5 oz.-155g) granulated sugar
1 tbsp. unsalted butter
1 lemon zest strip, 3 inches (7.5cm) long
1 cinnamon stick
6 cups (48 fl. oz.-1.5L) water
Pinch of salt
2/3 cup (4 1/2 oz.-140g) short-grained white rice
3 egg yolks
Chopped toasted almonds
Pour the milk into a saucepan and add sugar, butter, lemon zest strip, and cinnamon stick. Place over medium high heat and heat until small bubbles appear along the edges of the pan. Remove from the heat and let steep for 30 minutes.
Meanwhile, pour the water into a saucepan and bring to a boil over high heat. Add the salt and the rice, reduce the heat to low, and cook, stirring occasionally, until tender, 15 to 20 minutes. Drain the rice.
Add the rice to the milk mixture and return to low heat. Cook, stirring often, until thickened, 20 to 30 minutes. Remove from the heat and scoop out and discard the lemon zest and cinnamon stick.
In a bowl, whisk the egg yolks until frothy. Whisk a half cup (4 fluid ounces/125mL) of the hot milk mixture into the egg yolks. Return the mixture to the saucepan and cook over very low heat, stirring constantly, for about five minutes.
Spoon the pudding into custard cups. Sprinkle with cinnamon and almonds. Serve at room temperature or slightly chilled.
Makes 6-8 servings.
Adapted from: Savoring Spain and Portugal: Recipes and Reflections on Iberian Cooking by Joyce Esersky Goldstein, Oxmoor House (June 2002)
Date: May 7, 2003