Ingredients Jump to Instructions ↓

  1. 2 tablespoons seedless raisins

  2. 2 1/2 tablespoons rum - divided use

  3. 1 cup cooked rice

  4. 1 tablespoon orange peel slices

  5. 1/2 vanilla bean

  6. 1/8 teaspoon salt

  7. 1 1/2 cups milk

  8. 1/4 cup heavy cream

  9. 1/3 cup plus 2 tablespoons granulated sugar - divided use

  10. 2 large egg yolks, beaten

  11. 2/3 cup apricot preserves, strained

Instructions Jump to Ingredients ↑

  1. Soak raisins in 2 tablespoons rum. Combine rice, orange peel, vanilla bean, salt and milk in 2-quart saucepan. Cook, stirring, over medium heat, until thick and creamy, about 20 to 25 minutes. Add cream; cook an additional 2 minutes. Discard vanilla bean and orange peel. Stir 2 tablespoons sugar, raisins and eggs into rice mixture; set aside. Heat remaining 1/3 cup sugar and 1/3 cup water in small saucepan until dissolved; boil, without stirring, until syrup is a deep golden caramel color. Remove from heat and pour into 4 greased individual oven-proof molds. Pour rice mixture over caramel. Place molds in pan half-filled with hot water; cover with foil and bake at 350°F (175°F) for 1 to 1 1/4 hours, or until custard sets. Combine preserves and 1/4 cup water in small pan; heat gently. Stir in remaining 1/2 tablespoon rum. To serve, unmold pudding on plate; spoon sauce around pudding.


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