Yield: 6 Servings
½ cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3 ½ cups cooked medium or long grain rice, at room temperature
2 ½ cups milk
2 ½ cups heavy cream
2/3 cup sugar
Pinch of salt
2 teaspoons finely grated orange zest
1 ¼ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon finely grated lemon zest
¼ teaspoon ground fennel seeds
In a bowl, place the raisins and cover with boiling water and let sit until plumped, approximately 5 minutes. Drain.
In a skillet over medium heat, toast the almonds until golden and fragrant, 3-5 minutes. Remove from heat.
In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer stirring over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until spoon is just able to stand up in the pudding. Remove from heat and stir in the raisins, almonds, and remaining ingredients. Serve warm with dollop of whipped cream.
Source: Emeril Lagasse – 2003