Creamy Rice Pudding with Raspberry-Pomegranate Drizzle

Directions

• 1

  For the pudding, in a large saucepan (to prevent boil-overs), stir together the milk, vanilla extract, cinnamon and sugar. Add the rice, breaking up any clumps with your fingers as you add it to the pan. Bring the mixture to a simmer over medium-high heat. Reduce heat to medium and cook, stirring frequently with a rubber scraper to prevent scorching, until mixture resembles a thick porridge, 30 to 40 minutes.

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• 2

  Whisk the eggs and salt together in a small bowl. When the rice mixture is thickened, whisk 1 cup of the hot rice into the eggs to temper. Whisk the egg-rice mixture into the saucepan and cook, stirring constantly, for 3 minutes or until thickened. (Do not allow the rice to boil or the eggs will curdle.) Transfer the pudding to a bowl, press a piece of plastic wrap onto the surface, and refrigerate until completely cold.

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• 3

  For the drizzle, in a saucepan, bring the raspberries to a boil over high heat. In a small bowl combine the water and cornstarch, mashing them together into a slurry with your fingers. When the raspberries come to a boil, whisk in the cornstarch mixture and simmer just until thickened. Off heat stir in the pomegranate seeds, lemon juice, vanilla, and salt. Let the sauce cool completely before serving on the pudding. (Sauce may be made up to 2 days ahead and chilled.)

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• 4

  To finish the pudding, use an electric mixer to whip the cream in a bowl until soft peaks form. Stir half the cream into the cold rice mixture to lighten, then fold in the remaining cream until blended. Divide the pudding among serving dishes. Top with some of the Raspberry-Pomegranate Drizzle and sprinkle with toasted sliced almonds.

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