Jasmine Rice Pudding

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1/2 cup uncooked jasmine rice
• 2 cinnamon sticks, broken
• 1/2 lemon, zest of, removed in strips with vegetable peeler
• 1 cup water
• 2 cups whole milk
• 1 cup sugar
• 1/2 teaspoon table salt
• 1/2 cup creme fraiche

Recipe

• 1 combine rice, cinnamon and lemon zest in a medium saucepan. toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
• 2 add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
• 3 remove from heat and stir in creme fraiche. serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. leave cinnamon and lemon zest in; they will continue to add flavor. discard just before serving.) serve cold, or reheat gently in a saucepan, adding more milk if too thick.