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 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.
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