Lemon Flavored Spice Rice Pudding

Rice pudding is an easily assemble dessert using long grain rice and milk. This recipe uses a piece of lemon peel to give a slight citrus flavor to the recipe. The use of cinnamon and nutmeg enhances the flavors.

Once the recipe has been prepared, transfer the mixture to a special mold in various shapes suitable to the occasion, and decorate accordingly. For Valentine's Day, use a heart shaped mold and garnish with fresh red berries. For Halloween, use a pumpkin shaped mold and decorate with candied oranges. For Thanksgiving, try using a round mold and use other spices such as cardamom or a pinch of cloves for a little spiced flavor.

Whatever is used for flavoring, this dish is well served cold, and can be easily prepared in advance. Try transferring the cooked rice into individual molds that are lined with plastic wrap and can be easily unmolded once the rice pudding has cooled and set up.

This recipe makes about 6 to 10 servings, depending on the serving size.

Lemon Flavored Spice Rice Pudding

1 cup water
Pinch of Kosher salt
1 long 1/2 inch wide piece of lemon rind, the colored part only
1 cup long grain rice
1 quart whole milk
2 egg yolks, beaten
1 cup granulated sugar
1/2 cup golden raisins
1/4 tsp cinnamon
1/8 tsp nutmeg

Procedure:

In a small saucepan, bring the water, salt, lemon rind and the long grain rice to a boil. Reduce the heat to medium, to prevent boil overs but still kept at a soft boil. Continue cooking the rice and stir occasionally, until all the liquid has been absorbed into the rice.

Add in the whole milk. Stir until the mixture comes to a soft boil again. Keep stirring until the rice has softened. Once all the liquid has been absorbed and the rice is soft, temper in the egg yolks, sugar and the golden raisins.

Bring the mixture to a soft boil again. Transfer the cooked rice pudding into a mold. If the rice will be unmolded for serving, line the mold with plastic wrap for ease in unmolding. If the rice will be served in the mold, keep the rice inside and do not line with plastic wrap.

Chill the rice pudding thoroughly before serving. This dish can be prepared up to 2 days in advance.

For variations:

Use orange zest in place of the lemon.

Stir in vanilla extract for a little flavor when the rice is done.