Rich Rice Pudding - cooking recipe

Ingredients

4 c. milk
7 Tbsp. uncooked long grain white rice
1 strip fresh lemon peel
1 strip fresh orange peel
1/3 c. sugar
2 tsp. vanilla
1/2 c. heavy cream
sliced kiwi fruit for garnish
unblanched almonds for garnish

Preparation

Mix milk, rice and peels in a large saucepan; bring to a boil over medium-high heat.
Reduce heat and simmer 25 minutes, stirring often or until mixture thickens and starts to stick to bottom of pan.
Reduce heat to very low; cook 5 to 10 minutes, stirring constantly until mixture is very thick.
Add sugar and stir until dissolved.
Cool slightly; add vanilla.
Cover and refrigerate 2 hours or overnight.
Before serving, stir in heavy cream, then spoon into dessert glasses.
Top with garnishes. Yields six 1/2-cup servings.