Raisin and Pistachio Pudding

Many cultures have a rice pudding, but this is the ultimate recipe. Its subtle flavors instantly transport you to a coastal resort.

INGREDIENTS | SERVES 4

1⁄2 cup roasted pistachio meats

1⁄2 cup raisins

1 cup dry white wine

1 key lime

1 cup water

1⁄2 cup rice

1⁄4 teaspoon salt

4 cups whole milk

1 cup granulated sugar

1 teaspoon ground cinnamon

2 egg yolks

  1. Grind the pistachios in a nut grinder or food processor until you have small pieces. (They should not be ground into a powder.) Put the raisins and white wine in a small mixing bowl and set aside. Remove the rind from the key lime and discard the fruit.
  2. Bring the water to a boil in a medium-sized pot. Add the lime rind, rice, and salt. Cover and boil for 5 minutes, then reduce heat to low and simmer for 15 minutes.
  3. Discard the lime rind. Add the milk, sugar, and cinnamon. Continue cooking, uncovered, on low heat until all the milk has been absorbed.
  4. Separate the eggs and discard the whites. Drain off and discard the wine that has not soaked into the raisins. Mix the egg yolks, raisins, and pistachios into the rice mixture; cook for 5 minutes, uncovered.
  5. Place the pudding in a serving dish, cover, and refrigerate for at least 2 hours before serving.