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Fruited Rice Pudding

Mexican.Chef's picture
Ingredients
  Golden raisins 125 Milliliter (1/2 Cup)
  Diced dried apricots/Candied fruit peel 125 Milliliter (1/2 Cup)
  Hot water 1 Cup (16 tbs)
  Orange 1 Small
  Water 500 Milliliter (2 Cups)
  Rice grain 250 Milliliter (1 Cup)
  Cinnamon stick 1 1⁄2 Inch (4 Centimeter)
  Milk 500 Milliliter (2 Cups)
  Sugar 160 Milliliter (2/3 Cup)
  Egg yolks 3 Large
  Half and half 125 Milliliter (1/2 Cup)
  Diced pitted dates 125 Milliliter (1/2 Cup)
  Toasted flaked coconut 60 Milliliter (1/4 Cup)
Directions

1. Combine raisins and apricots in small bowl; add hot water to cover. Let stand at room temperature 15 minutes; drain.
2. Pare rind from 1/2 the orange in long strips, taking care not to remove white pith along with rind. (Reserve orange for other use.)
3. Heat 2 cups (500 mL) water in large saucepan over medium-high heat to boiling. Stir in rice, orange rind and cinnamon stick; reduce heat to low. Simmer, covered, until rice is almost tender, about 15 minutes.
4. Scald milk in small saucepan. Stir milk and sugar into rice mixture; simmer over low heat, stirring constantly, until milk is absorbed, about 15 minutes. Remove from heat; remove and discard orange rind and cinnamon stick.
5. Whisk egg yolks and half & half in small bowl. Gradually add about 1 cup (250 mL) hot rice mixture to yolk mixture, mixing well. Gradually add yolk mixture to remaining rice mixture in pan, mixing well.
6. Cook pudding over low heat, stirring constantly, until yolk mixture has been absorbed, about 2 minutes; immediately transfer to bowl. Stir in raisins, apricots and dates; refrigerate, covered, until cold, at least 3 hours.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Rice

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