Carolina Gold Rice Pudding

Chef Mike Lata of FIG, Charleston

Ingredients
1 cup Carolina Gold Rice
7 cups of whole milk
1 vanilla bean (or extract to taste)
1 cup sugar
3 egg yolks
confectioner's sugar for the blanching process

Directions
Bring a quart of water to a boil with a two tbsp. of confectioner's sugar. Blanch rice for about 5 min. Drain rice and rinse. Combine blanched rice with milk, vanilla, sugar and cinnamon stick. Bring to a simmer. Cook until rice is very tender, then remove from heat and let sit to 5 min. Remove cinnamon stick. Whisk egg yolks into the milk and rice mixture. Pour off into a casserole dish, cover & refrigerate for at least 3 hrs. before serving. May also be served at room temperature.