pared peels from a lemon
Tbsp vanilla extract
cup short grain rice
cup dried currants
Tbsp sliced almonds, lightly toasted
egg yolk (optional)
Tbsp golden brown sugar, packed
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.
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.