Cook The Book: Jasmine Rice Pudding Recipe

• 1/2 cup jasmine rice
• 2 cinnamon sticks, broken
• Zest from 1/2 lemon, removed in strips with a vegetable peeler
• 2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon kosher salt
• 1/2 cup creme fraiche

1. In a medium saucepan, combine the rice, cinnamon sticks, and lemon zest. Set the pan over medium-low heat and cook, stirring occasionally, until the rice has a nutty fragrance, about 5 minutes.
2. Add 1 cup water, increase the heat to medium, and cook, stirring occasionally, until most of the water has been absorbed, about 4 minutes. Add 1 cup of the milk and cook, stirring occasionally, until the rice kernels are visible and most of the milk has been absorbed, about 6 minutes. Add the remaining 1 cup of milk and cook until the kernels are visible again and most of the milk has been absorbed, about 7 minutes.
3. Stir in the sugar and salt, and continue cooking until the liquid is mostly absorbed, about 3 minutes. Remove the pan from the heat and stir in the creme fraiche. Serve immediately, or chill over an ice bath and then refrigerate, covered, for up to 2 days. (The lemon zest and cinnamon sticks will continue to impart flavor. Remove just before serving.) Serve the rice pudding chilled, or reheat it gently in a saucepan, adding more milk if necessary to adjust the consistency.

jasmine rice, cinnamon sticks, lemon, milk, sugar, kosher salt, crueme fraueeche

Taken from www.seriouseats.com/recipes/2009/10/jasmine-rice-pudding-recipe.html (may not work)