4 cups lactose-free whole milk
1 whole cinnamon stick
1 vanilla bean, split in half lengthwise
½ cup jasmine or white basmati rice
½ cup raisins or currants (I used golden and brown raisins)
3 egg yolks
½ cup honey
¼ tsp. ground cinnamon
¼ tsp. kosher salt
Place the milk and cinnamon stick in a medium saucepan. Using a small paring knife, scrape the seeds from the split vanilla bean into the milk; throw in the pod as well. Bring the milk to a boil over medium-high heat. Stir in the rice with a wooden spoon and decrease the heat to a low simmer. Cook the rice slowly in milk for 20-25 minutes, uncovered, or until the rice is soft. Stir regularly during cooking with the wooden spoon to keep the rice from sticking to the bottom.
Remove from the heat, remove the cinnamon stick and vanilla bean pod, and stir in the raisins. In a medium bowl, whisk together the egg yolks and honey; slowly ladle the hot milk-rice mixture into the yolks, whisking all the while. Continue adding hot milk-rice mixture to the yolks until about half of it is mixed in. Dump the rice mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 2-3 minutes, or until the mixture thickens. Remove from the heat and stir in the ground cinnamon and salt.
Serve warm, or refrigerate and serve cold.
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