Cinnamon rice pudding

 

     Cinnamon adds a wonderful flavour to rice pudding.

Serves 4

• 75 gr raisins
• 90 gr short grain rice
• 2.5 cm /1 in strip of lime or lemon peel
• 475 ml milk
• 225 gr sugar
• 1 ml salt
• 2.5 cm/1 in cinnamon stick
• 2 egg yolks, well beaten
• 15 gr unsalted butter, cubed
• Toasted flaked almonds, to decorate 
• Segments of fresh peeled oranges, to serve

Put the raisins into a small bowl ; cover with warm water and set aside to soak.
Put the short grain rice into a saucepan together with the lime or lemon peel and 250 ml water ; bring slowly to the boil and then lower the heat.
Cover the pan and simmer very gently for about 20 minutes or until all the water has been absorbed.

Remove the peel from the rice and discard it ; add the milk, sugar, salt and cinnamon stick and cook, stirring, over a very low heat until all the milk has been absorbed (Do not cover the pan, do not allow to boil).

Discard the cinnamon stick ; add the egg yolks and butter, stirring, until the butter has melted and the pudding is rich and creamy.
Drain the raisins well and stir them into the rice ; cook the pudding for a few minutes longer.

Spoon the rice into a dish and cool ; decorate with flaked almonds and serve with orange segments.

BON APPÉTIT