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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Yield – 4 quarts Prep time 30 minutes Cooking time 30 minutes You will need to have the skill of multi-burner task-master to keep to the cooking time frame. Start the water boiling while you wash and soak the rice, and currants. You need two pots, a 6 quart, and a 4 quart. I used a very heavy 1960 Presto 6qt pressure cooker as my rice pot with a vented splatter shield for the vented lid because none of my newer pots were heavy enough for this quantity of rice. I have a nonstick 4 qt pot that I used for the milk. A heavy wooden spoon or heavy wooden spatula to fold the milk into the rice is also helpful. If you don’t like currants, leave them and even leave the cinnamon out too. However, I strongly suggest keeping the cardamom. I spice and clarify my own butter three or four pounds at a time to stock my kitchen with because the seasoning in store bought Ghee is just too heavy. If you don’t have clarified butter and use regular butter or store bought Ghee in this recipe you are on your own and the taste will be off. Clarifying butter is easy – stick a block of butter in a Pyrex pan in a 200 degree oven for 1/2 an hour. Skim off the crust, add spices such as cinnamon, cardamom, turmeric, etc. strain using cheese cloth and a common strainer into a jar and refrigerate. Be sure to not have any water in the clarified butter or it will mold and turn black. I put the clarified butter in glass for long term and will leave one out overnight to get to room temp to portion out 4ozs at a time in a small plastic container for the week and leave it in the cupboard. I usually have ready-to-go soft clarified butter for sautéing onions or other GP. Ingredients:
3 cups long-grain white rice |
7 cups water, to start |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon vanilla extract |
1/2 cup sugar, natural |
1 dash cardamom |
2 tablespoons butter, clarified |
1/2 cup currants, soaked and drained |
1 (12 ounce) can evaporated milk |
1 pint heavy whipping cream |
7 ounces sweetened condensed milk, i.e. half a small can |
2 egg yolks |
2 cups water |
2 teaspoons cornstarch |
2 tablespoons butter, clarified |
1/8 teaspoon vanilla bean seeds, from pod |
3/4 cup sugar, natural |
Directions:
1. Boil 7 cups water in a 6qt heavy pot with salt, cinnamon, vanilla extract, 1/2 C sugar, and cardamom.
2. Wash rice, soak in water 15 min, drain, rinse, and add to already boiling water.
3. Cook rice 18 minutes simmering over med-low boil until all water is absorbed with a vented lid, adding 1/2 cup(s) water if needed to keep from burning.
4. Take off heat.
5. Stir in the clarified butter and drained currants. Set the rice aside. Please note: the rice should be thoroughly cooked, firm, heavy, and somewhat sticky when it comes time to add the milk mixture.
6. Whisk in a 4 quart heavy pot over a low-medium flame the evaporated milk, 2 cups water, and 2 tsp cornstarch.
7. Temper the two egg yolks in a small bowl with some of the warmed milk.
8. Whisk the tempered egg yolks, and butter into the pot of milk.
9. Whisk in the heavy whipping crème, sugar, vanilla bean, and sweetened condensed milk.
10. Continue to whisk while heating until slightly thickened.
11. Fold the cooked milk mixture with the rice. This works well with a heavy wooden spoon.
12. Serve warm or room temperature.
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