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Holiday Rice Pudding

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1 quart milk
  
• 1/2 cup granulated sugar, divided
  
• 1/2 vanilla bean, split lengthwise
  
• 1/2 cup long-grain rice (not converted)
  
• 1/2 cup dried cranberries or blueberries
  
• 3 Tbsp pear brandy (eau-de-vie) or white rum, divided
  
• 2 large egg yolks
  
• 1 cup heavy or whipping cream, divided
  
• 1/2 tsp diced candied orange peel
  
• Candied orange peel strips, for garnish (optional)
  






Instructions



1. Bring milk, 1/4 cup of the granulated sugar and the vanilla bean just to boil in a large saucepan over medium-high heat; stir in rice. Reduce heat, cover and simmer 40 minutes, until rice is tender.
   
   
2. Meanwhile, stir together cranberries and 2 tablespoons of the pear brandy in a small bowl. Set aside.
   
   
3. Whisk yolks, 1/2 cup of the cream and the remaining 1/4 cup granulated sugar in a medium bowl. Stir cream mixture into rice mixture. Bring to boil. Cook, stirring constantly, 2 minutes. Remove vanilla bean; discard. Transfer rice mixture to a large bowl; stir in lemon peel. Cool completely.
   
   
4. Drain cranberries; discard excess liquid. Beat the remaining 1/2 cup cream with confectioners' sugar in a mixer bowl until stiff. Fold cream, cranberries, candied orange peel and the remaining 1 tablespoon pear brandy into rice mixture.
   
   
5. To serve: Transfer pudding to a serving bowl. Garnish with candied orange peel strips, if desired. (Can be made ahead. Cover and refrigerate up to 24 hours.)
   
   Makes 8 servings.