Lemon Custard Rice Dream

This is for my sister Nicole, who I'm pretty sure is a genius because she dreamed up the idea for this recipe. On election day she gave me five business days to make and post a lemon custard rice pudding, and in my hurry to meet my deadline I undercooked the rice slightly. No matter, though. It's creamy, lemony and totally dreamy. I started with a recipe for tapioca pudding, but I thought it could use more egg and a real vanilla bean. Oh yes, and lemon. Meyer lemons were on sale this week so I decided to give them a go. They're sweeter than regular lemons, and they're thought to be a cross between lemons and oranges, originating in China. The rind is smooth and doesn't contain much oil. They make great lemonade, though.

Lemon Custard Rice Pudding

1 c heavy cream
2 c milk
1/2 c rice
1/2 c sugar
1/4 tsp salt
1 vanilla bean
rind of one lemon
2 whole eggs
1 egg yolk
juice of one lemon

Combine the cream, milk, rice, sugar, salt and vanilla bean and lemon rind in a heavy bottom saucepan over low heat. Stir frequently and cook until the rice is tender.

Meanwhile, stir the eggs together with the lemon juice in a medium bowl. Don't beat them too much.

When the rice is tender, take out the lemon rind and vanilla pod. Scrape the paste from inside the pod and stir it into the milk. Dribble a ladle of the hot milk into the eggs to temper them. Do this slowly and stir it well as you dribble. Add another ladle of milk in the same way. Do this one more time to really warm up the eggs, then stir them into the rest of the hot milk over low heat. Continue stirring and cooking the mixture for 3 or 4 minutes until it thickens. Serve it warm or cold. Makes one serving if you're hungry like me.