1/4 cup sugar
1/2 teaspoon cinnamon
3 Tablespoons butter, melted
12 cups whole milk
2 cinnamon sticks, plus ground cinnamon for dusting
Zest of 2 lemons, wide strips (using a channel)
1 vanilla bean, split and seeds scraped into the milk
1 cup medium grain rice
2 Tablespoons sugar
1/4 teaspoon kosher salt
1/2 cup milk
4 large eggs, separated
1/3 cup sugar
Prepare ramekins: Mix together the sugar and the cinnamon. Using a pastry brush, butter 12 five-ounce ramekins. Dust with cinnamon sugar. Tap out excess sugar. Set ramekins on a baking sheet.
Simmer Water: Place a medium saucepan, half full with water over medium heat. Maintain simmer until ready to make sauce.
Prepare Pudding: In a medium saucepan, combine 12 cups milk with cinnamon sticks, lemon zest and vanilla bean. Bring to boil. Discard cinnamon sticks, zest and vanilla bean. Add rice and reduce to simmer over low heat, stirring often, until rice is tender and most liquid is absorbed, about 20-30 minutes. Pour rice mixture into prepared ramekins and let sit at room temperature until ready to serve.
Make Sauce Topping: In a small saucepan, heat 1/2 cup milk. In a medium stainless bowl, whisk egg yolks with sugar. Stir in hot milk. Set bowl over saucepan of simmering water and whisk egg yolks continually until thickened and streaks appear on bottom of bowl while whisking (temperature reaches 155ºF on a candy thermometer). Remove bowl from heat and whisk mixture to cool slightly.
Prepare Whites: In medium stainless bowl, whisk egg whites until firm peaks form. Fold whites into sauce and spread over rice pudding.
Serve: Dust rice pudding with ground cinnamon and serve immediately.
Recipe created by Parties That Cook®