Cat Cora uses leftover cooked rice to make a delicious roasted cinnamon rice pudding that is the ultimate comfort food.
Bring milk, vanilla and roasted cinnamon to simmer in medium saucepan on medium heat. Stir in sugar, lemon peel and sea salt. Remove from heat. Gradually whisk 1/2 cup of the milk mixture into beaten egg. Add egg mixture to remaining milk mixture in saucepan, whisking constantly until well blended
Stir in rice. Cook on low heat 20 minutes or until mixture begins to thicken, stirring constantly. Stir in butter. Pour rice pudding into large bowl. (Rice pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly
Serve warm. Or, refrigerate 3 hours or overnight until well chilled. Sprinkle each serving with additional roasted cinnamon, if desired
Test Kitchen Tip: To prevent the egg from curdling, a small amount of the hot milk mixture is whisked into the egg to warm or temper it. This is then whisked into the remaining hot milk mixture in the saucepan.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.