Carolina Gold Rice Pudding with Orange-Cranberry Salad

Yields
4-6 Servings

from Chef Mike Lata, Chef/Owner of FIG Restaurant, Charleston, SC

Pudding

1 quart water

2 tablespoons powdered sugar

1 cup Carolina Gold rice

¾ cup sugar

1 cinnamon stick

1 vanilla bean, split and scraped, OR 2 teaspoons vanilla extract

6 cups whole milk

3 egg yolks, lightly beaten

Salad

2 oranges, rind cut off and segments removed

1½ tablespoons sugar

Sprig of mint, leaves snipped into small pieces

2 tablespoons dried cranberries

Splash of Cointreau

Bring water and powdered sugar to a boil in a large pot. Blanch rice in the water for 5 mintues, and drain.
Combine rice, sugar, cinnamon stick, vanilla bean and milk, and bring to simmer in a large pot. Once it reaches a simmer, turn the heat down to low/medium. Stirring often, cook until mixture becomes soupy, slightly thick, and the rice is tender, approximately 35-40 minutes.
Remove the pot from the heat and quickly stir in the egg yolks with a spoon. Transfer to a bowl or baking dish, cover with plastic wrap, and refrigerate until cool or overnight.
For the salad, combine all of the ingredients and let marinate for 20 minutes.
To serve, spoon the pudding onto plates and garnish with the orange salad.

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