Tres Leches Rice Pudding - cooking recipe

Ingredients

3 cups long-grain white rice
7 cups water, to start
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup sugar, natural
1 dash cardamom
2 tablespoons butter, clarified
1/2 cup currants, soaked and drained
1 (12 ounce) can evaporated milk
1 pint heavy whipping cream
7 ounces sweetened condensed milk, i.e. half a small can
2 egg yolks
2 cups water
2 teaspoons cornstarch
2 tablespoons butter, clarified
1/8 teaspoon vanilla bean seeds, from pod
3/4 cup sugar, natural

Preparation

Boil 7 cups water in a 6qt heavy pot with salt, cinnamon, vanilla extract, 1/2 C sugar, and cardamom.
Wash rice, soak in water 15 min, drain, rinse, and add to already boiling water.
Cook rice 18 minutes simmering over med-low boil until all water is absorbed with a vented lid, adding 1/2 cup(s) water if needed to keep from burning.
Take off heat.
Stir in the clarified butter and drained currants. Set the rice aside. Please note: the rice should be thoroughly cooked, firm, heavy, and somewhat sticky when it comes time to add the milk mixture.
Whisk in a 4 quart heavy pot over a low-medium flame the evaporated milk, 2 cups water, and 2 tsp cornstarch.
Temper the two egg yolks in a small bowl with some of the warmed milk.
Whisk the tempered egg yolks, and butter into the pot of milk.
Whisk in the heavy whipping creme, sugar, vanilla bean, and sweetened condensed milk.
Continue to whisk while heating until slightly thickened.
Fold the cooked milk mixture with the rice. This works well with a heavy wooden spoon.
Serve warm or room temperature.