recipe 
yields
4-6 Servings
2 tablespoons powdered sugar
1 cup Carolina Gold rice
¾ cup sugar
1 cinnamon stick
1 vanilla bean, split and scraped (or substitute 2 teaspoons pure
6 cups whole milk
3 egg yolks, lightly beaten
Supremes from 2 oranges
1½ tablespoons sugar
1 mint sprig, leaves cut into small pieces
2 tablespoons dried cranberries
Splash Cointreau
For the rice pudding
For topping
steps
For the rice pudding:
- Bring 1 quart water and powdered sugar to a boil in a large pot. Blanch rice in water for 5 minutes, then drain.
- Combine rice, sugar, cinnamon stick, vanilla bean, and milk in pot and bring to simmer. Reduce heat to medium-low. Cook, stirring often, until mixture becomes soupy, slightly thick, and the rice is tender, approximately 35 to 40 minutes.
- Remove pot from heat and quickly stir in egg yolks with a spoon. Transfer to a bowl or baking dish, cover with plastic wrap, and refrigerate until cool, or overnight.
For the topping:
- Combine all ingredients and let marinate 20 minutes.
Date Published: 10.02.12
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- Recipe from chef Mike Lata, FIG, Charleston, South Carolina
