Carolina Gold Rice Pudding

Yields
4-6 Servings

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

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 vanilla extract)

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:

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.

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