- 1 quart Milk
- ½ Vanilla Bean
- 4 ounces Basmati Rice
- 4 ounces Golden Raisins
- 1 cup Half-and-half
- 3 ounces Granulated Sugar
- 2 Egg Yolks
- ½ cup Heavy Cream
- 1 Lemon Zest
ingredients
directions
1. In a wide, thick bottomed sauce pan, combine milk, vanilla bean and rice on low flame. Stir every 4 to 5 minutes until al dente (use a wooden spoon). This will take approximately 30 to 40 minutes. Meanwhile, place the raisins in a sauce pan and cover with 1 inch of water. Heat to boil and remove from heat. Set aside. |
2. Reduce half-and-half by 50 percent. |
3. When the rice has reached al dente, add the sugar and the reduced half-and-half. Continue to cook the rice until tender. Do not allow rice to over cook. A sign of this will be that the rice will begin to break down into smaller pieces. |
4. In a separate moon bowl, combine the yolks, cream and lemon zest. Add some of the hot rice mixture to this liaison and then add back to the hot mixture. |
5. Stir constantly now until the mixture thickens noticeably. Remove from heat. |
6. Drain the raisins and add to the hot mixture. Carefully scrape out the vanilla bean. Allow to cool overnight. |
7. Place in cups, dust lightly with cinnamon and cover with Chantilly cream. Brown off under Salamander. Place cups on small place with doilie for serving. |
8. Yeild: 6 cups/servings |
Keywords
pastries1, gnvdc
