Sutlijach

Description
Rice pudding

Ingredients

 * 4 cups (1 l) milk
 * ⅔ cup (155 g) sugar
 * 1 tablespoon unsalted butter
 * 1 lemon zest strip
 * 1 cinnamon stick
 * 6 cups (1.5 l) water
 * pinch of salt
 * ½ cup (105 g) white rice
 * 3 egg yolks
 * ground cinnamon for garnish
 * almonds for garnish, optional

Directions

 * 1) In a saucepan over medium-high heat, combine the milk, Sugar, butter, lemon zest and cinnamon stick. Heats until small bubbles appear along the edge of the pan and then remove from the heat.
 * 2) Let stand for 30 minutes to develop the flavors.
 * 3) Meanwhile, in another saucepan, bring the water to a boil.
 * 4) Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15 – 20 minutes. Drain.
 * 5) Place the saucepan holding the milk mixture over medium heat and bring to a simmer.
 * 6) Add the rice and simmer uncovered, stirring often, until thickened, 15 – 20 minutes.
 * 7) Remove the lemon zest and cinnamon stick and discard.
 * 8) In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy.
 * 9) Gradually add about 1 cup (8 fl oz / 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly.
 * 10) Cook over very, very low heat, stirring constantly, for 5 minutes.
 * 11) Spoon the pudding into individual dessert bowls or one large serving bowl.
 * 12) Sprinkle with cinnamon and top with toasted almonds, if using.
 * 13) Serve at room temperature.