La Scala Creamed Rice
- 2 quarts water
- 6 cinnamon sticks
- 3/4 cup anise seed
- Zest of 3 lemons
- 1-3/4 cup white rice, rinsed
- 2 tsp salt
- 2 quarts heavy cream
- 2 quarts milk
- 4 cups granulated sugar
- Pure vanilla extract to taste
Bring water, cinnamon sticks, anise seed and lemon zest to a boil. Continue boiling until reduced in volume by half. Strain into a stainless-steel pot.
Add rice and salt and cook, uncovered, over moderate heat until all of the liquid has be absorbed, about 45 minutes.
Stir in heavy cream and milk. Continue cooking about 2 hours or until thickened.
Stir in sugar and vanilla extract. Chill in individual serving dishes or a large casserole dish.Makes 4 Source:
Submitted by: Recipe Group Member
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