La Scala Creamed Rice

Source: orlandosentinel.com- Thought You'd Never Ask - Published March 28, 2001

Yield: 20 (6-ounce) portions.

2 quarts water

6 cinnamon sticks

3/4 cup anise seed

Zest of 3 lemons

13/4 cup white rice, rinsed

2 teaspoons 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.

2/3 cup serving: Calories

599; Fat

38 g; Carbohydrate

60 g; Cholesterol

143 mg; Sodium

318 mg; Protein