Wehani Rice Pudding
- Total Time
- About 2 hours 30 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup Wehani rice
- 2cups water
- ½cup currants
- â…“cup finely chopped dried apricots
- ÂĽcup dark rum
- Unsalted butter to grease a 5-cup ring mold
- 1cup milk
- 1cup heavy cream
- ÂĽcup sugar
- 3egg yolks
- Âľteaspoon salt
- 1teaspoon orange extract
- ÂĽteaspoon ground coriander
- Zest of 2 navel oranges, cut into thin strips, for garnish
- 2navel oranges, peeled, thinly sliced and cut in half, for garnish
Nutritional analysis per serving (8 servings)
1353 calories; 129 grams fat; 80 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 5 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 7 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the rice and water in a small saucepan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until all the water has evaporated. Uncover and set aside.
- Step 2
Meanwhile, combine the currants and apricots with the rum in a small bowl.
- Step 3
Preheat the oven to 350 degrees. Butter a five-cup ring mold. Bring at least three cups of water to a boil.
- Step 4
Scald the milk and cream in a saucepan. Combine the sugar and egg yolks in a large bowl and beat until light in color. Add the scalded milk and cream to the yolks in a slow steady stream, beating constantly with a wire whisk. Stir in the salt, orange extract and coriander. Add the rice and currant-apricot mixture.
- Step 5
Ladle the mixture into the buttered mold, distributing the rice evenly. Place the filled mold in a large pan and pour enough boiling water around the mold to come halfway up its sides. Carefully transfer to the lower third of the preheated oven and bake for 60 to 70 minutes, or until a knife inserted into the center of the pudding comes out clean. The edges will pull away slightly from the mold and the top will be browned.
- Step 6
Remove from the oven and let the mold stand for about 20 minutes in the water. Run a sharp knife around the outside and inside edges, shaking to be sure the pudding is completely loosened. Wipe off any water. Place a large plate over the mold and carefully invert. Remove the mold, cover lightly with foil and refrigerate for one to two hours, or until cool but not cold.
- Step 7
To serve, sprinkle the orange zest over the pudding and layer the orange slices evenly around the outside.
Private Notes