Rice Pudding
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INGREDIENTS 6 cups milk
1 cup heavy cream
1 vanilla bean or 1 teaspoon pure vanilla extract
1 cup converted or "parboiled" rice
1-1/4 cups sugar
3/4 cup white raisins
2 large eggs
4 tablespoons creme de Grand Marnier or other orange-flavored liqueur
1 tablespoon butter, for greasing pan
1 teaspoon ground cinnamon
1 tablespoon grated orange zest
2 tablespoons confectioners' sugarPour the milk and cream into a heavy-bottomed saucepan and add the vanilla bean. Bring to a boil and add the rice and sugar. Stir often from the bottom to prevent sticking. Simmer until the rice is tender, about 35 minutes. Remove the vanilla bean.
Put the raisins in a small bowl and pour boiling water over them. Let stand until the rice is cooked.
Beat the eggs, and add the creme de Grand Marnier. Remove the rice from the heat when it is fully cooked and add the eggs to the rice, stirring rapidly.
Meanwhile, preheat oven to 400 degrees.
Drain the raisins and add them to the cooked rice.
Grease an oval baking dish measuring 14 x 8 x 2-inches. Pour in the rice mixture, sprinkle with cinnamon and zest and put the dish inside another flameproof dish or pan.
Pour boiling water around the interior dish. Bring the water to a boil on top of the stove and place the double-dish assembly in the oven to bake for 30 minutes or until the custard is set. Remove from the oven and sprinkle with confectioners' sugar. Serve hot or cold.
Makes 8 to 10 servings