Jasmine Rice Pudding

DrGaellon's Note:

Adapted from a recipe in _The Craft of Baking_ by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats http://bit.ly/149URy

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 5

• ½ cup uncooked jasmine rice
• 2 cinnamon sticks , broken
• ½ lemon, zest of , removed in strips with vegetable peeler
• 1 cup water
• 2 cups whole milk
• 1 cup sugar
• ½ teaspoon table salt
• ½ cup creme fraiche

Directions:

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.