Experimental Wednesdays: Creamed Rice

IMG_1474

Oh. My. Word. This is sooo delicious.

2 litres of full cream milk

240 grams of washed medium grain rice

1 cinnamon stick

Strips of rind off 1/2 a lemon or lime (I used lime and it worked really well)

175 grams sugar

2 teaspoons of vanilla extract

2 tablespoons of milk

2 tablespoons of corn flour

2 egg yolks

Cinnamon for sprinkling

METHOD:

Put milk, rind and cinnamon stick in a large saucepan and bring to a simmer. Add the washed rice and cook for a further 15 – 20 mins. In a separate, smaller saucepan bring the sugar, milk, egg yolks, cornflour and vanilla to a simmer. Stir until the mixture begins to thicken. Add the sugar mixture to the rice, increase the temperature from a simmer to a slow boil and stir for a further 5 – 10 minutes or until the rice mixture becomes thick and creamy. Pour into individual serving ramekins, discarding the cinnamon stick. Allow to cool slightly then sprinkle ground cinnamon on the top of the creamed rice. Refrigerate until cold. This recipe should generously feed six.

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