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Orange Rice Pudding




Source of Recipe


Internet


List of Ingredients




Rice pudding:
2 tablespoons sweet, unsalted butter
1 cup Arborio rice
Finely chopped zest of 1 large orange (approximately 2 tablespoons; see compote ingredients)
1/2 vanilla bean, split, or 1 tablespoon vanilla extract
3 cups whole milk
3/4 cup sugar
2 cups heavy whipping cram, whipped until stiff
Compote:
1 cup golden raisins
1-1/2 cups freshly squeezed orange juice
1/4 cup sugar
1 large orange (use the orange that you zested for the rice pudding)

To prepare pudding: Melt the butter in a medium, heavy-bottomed saucepan. Add the rice, zest and scraped vanilla seeds or extract. Cook, stirring constantly, for a few minutes. Add the milk all at once. Stir constantly over a low flame. It will take about 30 minutes for the rice to absorb all of the liquid.

When the rice is soft and all of the liquid has been absorbed, add the sugar and mix well. Pour into a shallow pan. Cover with plastic wrap and refrigerate to cool. When cold, fold in a few tablespoons of whipped cream to break up the mixture. Then fold in the remaining whipped cream.

To prepare the compote: Place the raisins, juice and sugar in a saucepan over low heat. Cook for 20 to 30 minutes, or until all of the liquid is absorbed. Let cool. Cut the skin off the orange, using a sharp knife. Cut between the membranes and gently pull out the clean wedges of orange. Add the wedges to the cooled raisins.

To serve: Top each serving of rice pudding with some of the compote.

Yields 6 to 8 servings.



Recipe