Rice Pudding

If I created a ‘dessert of the month club’ that featured a different dessert for every month, rice pudding would be a strong contender for the month of January. It’s warm, hearty, nutritious and totally comforting and delicious. The following recipe features the addition of orange and lemon zests that gives the dish a complex flavor and bright taste. It’s not too sweet and not too rich so it’s a dessert you can feel good about eating!

Rice Pudding:

Ingredients:

4 cups 1% milk
½ cup long-grain white rice (do not rinse)
⅓ cup brown sugar
1 Tbs. molasses
1 tablespoons unsalted butter
1 teaspoon vanilla
a pinch of salt
1 large egg
¼ cup heavy cream
1 tsp. lemon zest
1 tsp. orange zest
¼ cup raisins
¼ teaspoon cinnamon

Directions:

Bring milk, rice, sugar, molasses, butter, vanilla, and salt to a boil in a heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add ½ cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream. Finally, stir in lemon zest, orange zest, raisins and cinnamon.
Pour pudding into an 8- by 8-inch glass or ceramic baking dish. Chill pudding, covered, at least 3 hours.

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