Yields
6 servings
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ingredients
3
cup milk
2
cup water
4
pared peels from a lemon
1 ½
Tbsp vanilla extract
¾
cup short grain rice
⅓
cup dried currants
3
Tbsp sliced almonds, lightly toasted
⅔
cup sugar
1
egg yolk (optional)
4
Tbsp golden brown sugar, packed
½
tsp cinnamon
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directions
Step 1
Heat milk and water with peelings from lemon and vanilla to just below a simmer and stir in rice. Simmer uncovered for 10 minutes, stirring occasionally. Remove lemon peel. Add the currants, almonds and sugar and simmer 5 to 10 minutes more, testing rice for doneness. Remove from heat and stir in egg yolk. Spoon into a baking dish.
Step 2
Preheat oven to 400° F. Combine brown sugar and cinnamon and sprinkle over rice pudding. Bake for 10 to 12 minutes until brown sugar melts on top of pudding. Serve immediately.