This well-known Creole recipe can be served on its own, hot or chilled, or with fresh tropical fruit such as pineapples, mangoes or passion fruit. The addition of cream makes a richer dessert, but milk can be substituted.
4 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
15 fl. oz. milk
10 fl. oz. single cream
½ cups light cream 2 egg yolks 2 oz. – cup soft brown sugar finely grated rind of 1 orange 2 teaspoon grated nutmeg
Place the rice, milk and cream in a heavy medium-sized saucepan. Set the pan over high heat and cook, stirring frequently, until the mixture comes to the boil.
Reduce the heat to very low and cover the pan. Simmer the rice, stirring occa-sionally, for 1 hour, or until the rice is very soft and has absorbed most of the liquid.
Remove the pan from the heat. With a wooden spoon, quickly beat in the egg yolks. Stir in the sugar and orange rind.
Return the pan to low heat and cook, stirring constantly, until the sugar has dissolved and the mixture is thick.
Remove the pan from the heat. Spoon the mixture into a serving dish and sprinkle with the nutmeg. Serve im-mediately, or cool to lukewarm and chill in the refrigerator before serving.