Carolina Gold Rice Pudding
Photo by Jennifer Hitchcock

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4-6 Servings

    For the rice pudding
  • 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
  • For topping
  • 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:

  1. Bring 1 quart water and powdered sugar to a boil in a large pot. Blanch rice in water for 5 minutes, then drain.
  2. 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.
  3. 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:

  1. Combine all ingredients and let marinate 20 minutes.

  • Recipe from chef Mike Lata, FIG, Charleston, South Carolina

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