Ingredients

• 4 1/2 cups milk
• 1 teaspoon butter
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 2 cups white rice
• 2 egg yolks
• 1 orange, zested
• 1 lemon, zested
• 1/4 cup currants, reconstituted in rum for 10 minutes

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Instructions

1. Heat the milk in a sauce pan on low with the butter, sugar and cinnamon. Mix in rice and let simmer for 30 minutes. Using a whisk, whisk in egg yolks and zests. Strain the currants, discarding the rum. Add the currants to the rice and serve hot.