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1
Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat.
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2
Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes).
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3
Remove from heat, and cool.
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4
Scrape kernels off corncobs, and run through a vegetable juicer.
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5
Run pulp through vegetable juicer again.
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6
Skim foam from top.
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7
You will need 2 cups of juice.
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8
Combine cooled rice and corn juice in a large saucepan.
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9
Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes).
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10
Be careful to keep rice moving, especially once the mixture becomes hot.
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11
Stir in ginger.
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12
Season with salt, and refrigerate 2 hours or overnight if desired.
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13
Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering.
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14
Pour over raisins, and let bloom for two hours.
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15
Drain, and combine with honey.
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16
To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.
