Rice Pudding (Dinosaur Barbecue)

By marck

From Dinosaur Barbecue in Syracuse, NY.

Ingredients

• 4 C (1 quart) half-and-half
• 1 cinnamon stick (3 in. long)
• Peel from 1/4 lime (all white pith removed
• 1/2 C sugar
• Pinch of kosher salt
• 3/4 C parboiled long-grain rice (preferably Uncle Ben's)
• 3/4 C heavy cream
• 2 egg yolks, lightly beaten
• 2 tsp vanilla
• 2 Tbsp brown sugar
• 2 Tbsp dark rum
• Fresh mango cubes (optional)
• Whipped cream (optional)

Preparation

Step 1

Mix up the half-and-half, cinnamon stick, lime peel, sugar, and salt in a large saucepan. Bring to simmer on medium-high heat. Add rice and turn heat down to low. Cook gently, stirring every now and then, for 35-40 minutes, or until the rice grains are just tender. Remove from heat.

In a separate bowl, whisk the cream, yolks, vanilla, brown sugar, and rum. Fold the mixture into the cooked rice and put the pan back on medium heat for a few more minutes, stirring until the mixture just begins to thicken. Remove from heat, fish out cinnamon stick and lime peel, and scrape the pudding into a bowl. Serve warm or cold just as it is, or dress the putting with fresh mango cubes and whipped cream.