Sweet Corn And Rice Pudding

• 2 cups basmati or jasmine rice
• 6 cups skim milk
• 1/4 cup sugar
• 1 vanilla bean, split in half
• 8 large ears sweet corn, shucked
• 2 tablespoons finely chopped candied ginger
• Salt to taste
• 1/4 cup warm late harvest riesling
• 1/2 cup golden raisins
• 2 tablespoons clover honey
• 1/4 cup slivered toasted almonds

1. Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat.
2. Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes).
3. Remove from heat, and cool.
4. Scrape kernels off corncobs, and run through a vegetable juicer.
5. Run pulp through vegetable juicer again.
6. Skim foam from top.
7. You will need 2 cups of juice.
8. Combine cooled rice and corn juice in a large saucepan.
9. Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes).
10. Be careful to keep rice moving, especially once the mixture becomes hot.
11. Stir in ginger.
12. Season with salt, and refrigerate 2 hours or overnight if desired.
13. Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering.
14. Pour over raisins, and let bloom for two hours.
15. Drain, and combine with honey.
16. To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.

basmati, milk, sugar, vanilla bean, ears sweet corn, candied ginger, salt, warm late, golden raisins, honey, almonds

Taken from cooking.nytimes.com/recipes/7322 (may not work)