Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 tb Unsalted butter
2/3 c Round or short-grain rice 1 Egg
3 c Milk 1/2 ts Vanilla extract; or to taste
1/3 c Superfine or vanilla sugar 1 tb Fresh lemon juice
-=OR=- more to taste -=OR=- more to taste
1 tb Superfine or vanilla sugar 1/3 c Rich Cream (w/o crust); -OR-
1 1/2" strip of orange zest 1/2 c -Heavy cream
1 pn Salt

--------------------------------FOR SERVING--------------------------------
Ground cinnamon Confectioners' sugar; sifted

Place the rice in boiling water and leave for 5 seconds; drain, and rinse.
Bring the milk almost to a boil in a heavy saucepan, and stir in the rice,
the first quantity of sugar, the orange zest, salt, and butter. Reduce the
heat to very low and simmer uncovered, stirring occasionally to prevent
sticking, for 1 hour, or until thick and creamy. Remove from the heat and
set aside.

Whisk together the egg, vanilla, lemon juice, and remaining sugar until
pale and thick, about 2 minutes. Remove the orange zest from the rice
mixture and stir half the rice into the egg mixture. Return this to the
saucepan and stir to combine. Gently cook over low heat, stirring well,
for 2 minutes. Stir in the Rich Cream and add more sugar or lemon juice if
desired. (If using heavy cream, beat until slightly thickened, then stir
into the rice mixture.) Divide among individual dishes and chill.

To serve, liberally dust with the cinnamon and confectioners' sugar.

Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6

Typed for you by Karen Mintzias

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