Rice Pudding

• 4 cups (1 quart) half-and-half
• 1 cinnamon stick (3 inches long)
• Peel from 1/4 lime (all white pith removed)
• 1/2 cup sugar
• Pinch of kosher salt
• 3/4 cup parboiled long-grain rice (preferably Uncle Bens)
• 3/4 cup heavy cream
• 2 egg yolks, lightly beaten
• 2 teaspoons vanilla
• 2 tablespoons brown sugar
• 2 tablespoons dark rum
• Fresh mango cubes and whipped cream (optional)

1. Mix up the half-and-half, cinnamon stick, lime peel, sugar, and salt in a large saucepan.
2. Slide it onto a burner and bring the mixture up to a simmer on medium-high heat.
3. Dump in the rice and turn the heat down to low.
4. Cook gently, stirring every now and then, for 35 to 40 minutes, or til the rice grains are just tender.
5. Pull the pan off the heat.
6. Grab a bowl and whisk together the cream, yolks, vanilla, brown sugar, and rum.
7. Fold the mixture into the cooked rice and put the pan back on medium heat for a few more minutes, stirring til the mixture just begins to thicken.
8. Take it off the heat, fish out the cinnamon stick and the lime peel, and scrape the pudding into a bowl.
9. Serve warm or cold just as it is, or dress the pudding up a bit with some fresh mango cubes and whipped cream.

cinnamon, lime, sugar, kosher salt, longgrain rice, heavy cream, egg yolks, vanilla, brown sugar, dark rum, mango

Taken from www.epicurious.com/recipes/food/views/rice-pudding-389188 (may not work)