Ingredients
4 cups whole milk
1 vanilla bean
1 thick slice lemon rind
1 cinnamon stick
1/8 teaspoon salt
2 eggs, separated
1/3 cup plus 2 tablespoons sugar-divided
1 cup rice
1/2 cup whipping cream
1/4 teaspoon almond extract
1 almond
Preparation
Put the milk in a large pan on a low heat. Make a slit in the vanilla bean and scrape out the seeds. Place the vanilla seeds, lemon rind, cinnamon stick into the milk. When milk is almost boiling, add in the rice and 1/3 cup sugar. Cook for about an hour, stirring ocassionally. Let pudding cool until almost cold. Meanwhile, in a chilled bowl beat the cream to soft peaks. Add sugar, and fold into cooled pudding. Before serving, stir in the almond.
