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Country Rice Pudding
1/4 cup sugar
1 tablespoon cinnamon
4 1/2 cups milk
1 cup short-grain rice
3/4 cup sugar
1/8 teaspoon nutmeg
2 teaspoons lemon zest, grated
1/4 teaspoon salt
1 egg, beaten
2 teaspoons bourbon
2 teaspoons vanilla extract
Combine cinnamon and sugar and store in a tightly covered bowl.
In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon
zest and salt. Bring to a boil, stirring occasionally. Reduce heat
to low and simmer, uncovered, until rice is tender and mixture
begins to thicken, about 20 - 25 minutes, skimming any foam that
may come to the surface. Stir in the egg and cook 2 minutes longer.
Remove from heat and stir in bourbon and vanilla extract. Chill
before serving. Sprinkle with Cinnamon Sugar before serving.
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Rice Pudding 44