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Rice Pudding

Makes 6 servings

• 2 quarts whole milk
• 1 cup long-grain white rice (do not rinse)
• 1 cup sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1 whole almond
• ½ teaspoon cinnamon
• ½ cup toasted chopped almonds

Bring milk, rice, sugar, butter, vanilla and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.

Pour pudding into a 13-by-9-inch glass or ceramic baking dish (3-quart capacity), insert the almond into pudding and sprinkle with cinnamon and chopped almonds. Chill pudding, covered, at least 3 hours. Pudding can be chilled, covered, up to three days.

Per serving: 478 calories (45 percent from fat), 24 g fat (14 g saturated), 55 g carbohydrates, 136 mg cholesterol, 221 mg sodium, 12 g protein, 0.4 g fiber.

(Adapted from Gourmet magazine )

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