Caramel Rice Pudding

From Recidemia English
Jump to: navigation, search


Makes 4 servings.



  1. Combine rice, orange peel, vanilla bean, salt and milk in 2-quart saucepan.
  2. Cook, stirring, over medium heat, until thick and creamy, about 20 to 25 minutes.
  3. Add cream; cook an additional 2 minutes. Discard vanilla bean and orange peel.
  4. Stir 2 tablespoons Sugar, raisins and eggs into rice mixture; set aside.
  5. 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.
  6. Remove from heat and pour into 4 greased individual oven-proof molds.
  7. Pour rice mixture over caramel.
  8. Place molds in pan half-filled with hot water; cover with foil and bake at 350 degrees 1 to 1-1/4 hours, or until custard sets. Combine preserves and 1/4 cup water in small pan; heat gently.
  9. Stir in remaining 1/2 tablespoon rum. To serve, unmold pudding on plate; spoon sauce around pudding.

See also