Rice Pudding with Passion Fruit Sauce
- ½ teaspoon grated lemon zest
- ½ teaspoon grated orange zest
- ¼ teaspoon cardamom seeds
- 5 cups whole milk
- ¾ cup long-grain white rice
- 1 cup heavy cream
- 3 extra-large egg yolks
- 2 teaspoons vanilla extract
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 2 ripe passion fruit
Instructions:
The passion fruit is a tart foil to the creamy richness of the pudding itself.
- Tie the lemon zest, orange zest, and cardamom seeds in a piece of cheesecloth. Rinse a heavy pot with cold water; do not dry (this will make cleanup easier). Add the milk and bring to a boil over medium heat. Add the rice and cheesecloth bundle and stir until the milk returns to a boil. Lower the heat to a simmer and cook, uncovered, for 50 minutes, or until the rice is tender. Remove from the heat. Discard the cheesecloth bundle.
- Meanwhile, beat the cream, egg yolks, and vanilla together in a large bowl. As soon as they’re blended, add the sugar and salt and continue beating until completely dissolved.
- Add 1 cup of the hot rice mixture to the egg mixture and stir everything together, then stir this mixture back into the rice remaining in the pot. Return the pot to the heat and cook, stirring constantly, until the custard just comes to the boil. (You should get one large bubble of air out of it.) Immediately remove it from the heat and transfer to a bowl. Put a piece of plastic wrap against the surface to prevent a skin from forming and refrigerate until cool, about 2 hours.
- To serve, spoon the rice pudding into four bowls. Cut the passion fruit into halves. Scoop out the fruit from half a passion fruit over each portion.