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La Scala Creamed RiceYield: 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 tasteBring 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.Nutrition information per 2/3 cup serving: Calories 599; Fat 38 g; Carbohydrate 60 g; Cholesterol 143 mg; Sodium 318 mg; Protein 6g

 

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