INGREDIENTS

INSTRUCTIONS

Combine currants and Port in a small bowl and set aside to plump. Wash and
drain the rice. Place in a large saucepan with plenty of water to cover.
Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch
the rice. Drain rice in a colander, rinse with warm water, drain again and
set aside. While rice is cooking, place 3 cups milk in a medium
heavy-bottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring
to a simmer over medium heat. Turn off heat and let infuse until rice is
ready. Place rice in another medium heavy-bottomed saucepan, and ladle in 1
cup warm milk. Stir well with a wooden spoon, then turn on the lowest
possible heat and cook gently, stirring occasionally, until milk is
absorbed. Ladle in 1/2 cup warm milk, stir, and cook until absorbed.
Continue in this manner until you have used up all the milk (remove and
discard the cinnamon sticks). With the last 1/2 cup of milk, stir in also
the sugar, butter, ground cinnamon, and the plumped currants in Port. When
the last addition of milk has been absorbed, turn off the heat and evaluate
the consistency against your personal rice pudding preferences, bearing in
mind it will be thicker when chilled. Add 1/4 cup to 1 cup additional milk
(cold is fine) as desired. Turn pudding out into a medium serving dish or
divide between six individual serving dishes and decorate top with ground
cinnamon. This recipe yields 6 servings.
Comments: Portuguese rice pudding is cooked entirely on top of the stove in
a risotto like manner. It traditionally is thickened and enriched further
with egg yolks, but has a voluptuous texture even without them, and is
lower in fat. Stir the rice frequently but NOT constantly because it can
become too gummy. The classic Portuguese seasonings are lemon and cinnamon,
but not vanilla. Use ground cinnamon to decorate the top; easiest way is
sifting through a doily. Port, or Porto, comes from Portugal and is
considered one of the great dessert wines of the world. It is a fortified
wine, meaning that brandy is added. Most Port is made from red grapes and
is served after the meal. Ruby Port is full, fruity and young; tawny ports
have been aged in casks and are mellower. One can also find white Port,
which is made from white grapes, and is drunk before the meal.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6352 broadcast 01-01-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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