-
1
For the pistachio praline: Oil a baking sheet.
-
2
In a small saucepan over medium-high heat, cook the sugar; swirl the pan as it begins to brown.
-
3
When dark caramel, remove from the heat and stir in the pistachios.
-
4
Spread on the baking sheet.
-
5
Cool completely, then chop finely.
-
6
For the pudding: Grind the challah in a food processor.
-
7
Add 3 tablespoons butter and pulse until mixed.
-
8
In a mini processor, grind the pine nuts, then blend with 3 tablespoons butter.
-
9
Using a spice grinder, grind the cinnamon, saffron, nutmeg, mastic, grains of paradise and sea salt.
-
10
In a small pan, heat 1 cup half-and-half with finely chopped citron peel and bay leaf until steaming.
-
11
In a large pot, bring 2 quarts water and 1 tablespoon salt to a boil and add the rice.
-
12
Blanch for 1 minute, then drain.
-
13
Pour 5 cups half-and-half in a saucepan over medium heat until just steaming.
-
14
Stir in 3 tablespoons sugar, the vanilla bean and seeds and the ground spices.
-
15
Add the rice and simmer uncovered on low heat until the rice is al dente, 45 to 60 minutes.
-
16
Drain well and discard the vanilla bean.
-
17
Butter a 3-inch-deep, 4-quart casserole.
-
18
Drain the currants.
-
19
Drain and coarsely chop the tomatoes.
-
20
Spread half the rice in the casserole, then spread the ricotta and sprinkle with the currants, tomatoes and pine nuts.
-
21
Spread with the remaining rice.
-
22
Discard the bay leaf from the citron-peel infusion and pour over the rice.
-
23
Cover with bread crumbs, then the praline.
-
24
Bake until the topping is crisp, 15 to 20 minutes.
-
25
If desired, gently fold in half-and-half when serving.
