
Ingredients
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
Directions
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.