Rice Pudding With White Wine (Sutlach Sharapli)

• 1/2 cup white rice (uncooked, but rinsed)
• 1 1/4 cups milk
• 1 1/4 cups light cream
• 2 tablespoons butter
• 3/4 cup raisins
• 3 tablespoons fine sugar
• 1 pinch salt
• 2 eggs (lightly beaten)
• 3/4 cup almonds (blanched & ground)
• 3/4 cup granulated sugar
• 2/3 cup dry white wine
• 1 cup heavy cream

1. Preheat oven to 350u0b0F (180u0b0C).
2. In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
3. Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
4. Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
5. Add beaten eggs + ground almonds & stir thoroughly.
6. Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
7. Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
8. Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
9. Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.

white rice, milk, light cream, butter, raisins, sugar, salt, eggs, almonds, granulated sugar, dry white wine, heavy cream

Taken from www.food.com/recipe/rice-pudding-with-white-wine-sutlach-sharapli-213110 (may not work)