This recipe uses some interesting spices like tonka bean (a fragrant spice with a vanilla-meets-clove-meets-almond sort of flavour) and long pepper for a little bit of heat. Note: Also allow 6 hours of chilling time for egg mixture.
Recipe by Dan Clapson using a mystery ingredient – condensed milk – from a Chopped Canada challenge.
ingredients
directions
Place milk and sugar in a medium pot on medium-high heat and let it come to a simmer.
Add in the rice, reduce to medium heat and let cook for 1 hour, stirring every 5 minutes or so with a spatula to make sure the contents on the bottom of the pot are not burning.
Whisk together the condensed milk and egg yolks in a small bowl and temper with some of the hot liquid from the pot.
Stir egg mixture into the rice, reduce to low heat, add in spices, and let cook for 5 minutes.
Place contents of pot into a bowl over an ice bath and stir to help cool. Cover and let chill in the fridge for at least 6 hours so flavours can infuse.
Remove the cinnamon stick and portion out for serving. Can be served chilled or warm.