Ingredients
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
Directions
- 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.
