Serves 4
2 Cups Milk
1 Bean Vanilla, split lengthwise
1 3 inch stick cinnamon
½ Cup Short grain rice
2 Large Whole eggs
2 Large Egg yolks
½ Cup Granulated sugar
½ Teaspoon Allspice
2 large Passion fruits, flesh scooped
To prepare the rice: In a large sauce pan combine the milk, vanilla, cinnamon and rice. Bring to a boil over medium heat., stirring the rice often. Reduce heat to a slow simmer, stirring occasionally, until the rice is tender, about 15 minutes.
To prepare the custard: In a large bowl, whisk together the eggs, egg yolk and sugar until the sugar in incorporated. When the rice is cooked, slowly pour the hot rice mixture into the eggs then add the allspice and whisk well. Pour this all back into the saucepan and cook over low heat. Stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
To finish and serve: Remove from heat and pour into a clean stainless steel bowl. Cool the rice pudding in an ice bath. When cooled, fold in the passion fruit pulp, cover and refrigerate for for at least 2 hours. Use the half shells of passion fruit to garnish.