It is a delicious dessert you can eat hot or cold and everything will please you.
I recommend eating it hot and sprinkle cinnamon on top.
Prep: 10 minCook: 40 min
Yield: 4 to 6 servings
4 1/2 cups milk
1 teaspoon butter
1/4 cup sugar
1/4 teaspoon cinnamon
2 cups white rice
2 egg yolks
1 orange, zested
1 lemon, zested
1/4 cup currants, reconstituted in rum for 10 minutes
Heat the milk in a sauce pan on low with the butter, sugar and cinnamon.
Mix in rice and let simmer for 30 minutes. Using a whisk, whisk in egg yolks and zests.
Strain the currants, discarding the rum. Add the currants to the rice and serve hot.
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