Fruited Rice Pudding
|Golden raisins||125 Milliliter (1/2 Cup)|
|Diced dried apricots/Candied fruit peel||125 Milliliter (1/2 Cup)|
|Hot water||1 Cup (16 tbs)|
|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)|
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.