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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Adapted from a recipe in _The Craft of Baking_ by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats Ingredients:
1/2 cup uncooked jasmine rice |
2 cinnamon sticks, broken |
1/2 lemon, zest of, removed in strips with vegetable peeler |
1 cup water |
2 cups whole milk |
1 cup sugar |
1/2 teaspoon table salt |
1/2 cup creme fraiche |
Directions:
1. Combine rice, cinnamon and lemon zest in a medium saucepan. Toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
2. Add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. Add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. Add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. Add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
3. Remove from heat and stir in creme fraiche. Serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (Place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. Leave cinnamon and lemon zest in; they will continue to add flavor. Discard just before serving.) Serve cold, or reheat gently in a saucepan, adding more milk if too thick.
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