Americana Hotel Oranged Rice Pudding/Carrie Sheridan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Scald milk in a bowl sitting over a pot of very hot, not boiling, water.
  • Pare the orange like an apple, going round and round so that the peel is in one long spiral.
  • Add the orange peel, rice, sugar and salt to the scalded milk.
  • Cook, covered, over the hot water OR over a low flame until the rice is tender - usually 20-30 minutes.
  • Stir with a wooden spoon occasionally during the first part of the cooking.
  • Remove the peel.
  • Combine cream and egg yolks well.
  • Whisk a spoonful of the hot milk mixture into the yolks.
  • Then add a little more, being careful to go slowly so you don't cook the yolks.
  • When you have a cup of the cream and yolk mixture successfully added to the hot milk mixture, add this all to the hot milk, whisking constantly --.
  • Continue cooking, covered, about 20 minutes, stirring now and then.
  • Remove from heat.
  • Add vanilla.
  • Pour pudding into cups and serve.
  • You can chill these also, if desired.
  • [scalding milk can seem intimidating - you can just heat the milk to JUST boiling and then cheat by adding cornstarch dissolved in cold water to make a runny paste, in small amounts until the milk is thickened to where you would like it to be - depending if you'd like this to be soupy or quite firm as a pudding.
  • do NOT be afraid to experiment.
Advertisement