Orange-Rice Pudding
By Yankee Magazine|Oct 03 2007|
An ordinary pudding made very special by the addition of orange-flavored liqueur and zest — and presented oh, so prettily. A lovely light end to a full dinner.
Yield
Serves 6 to 8
Ingredients
2 cups milk, scalded
1/2 cup sugar
Pinch of salt
2 large eggs, separated
1 cup cooked rice
1 tablespoon Grand Marnier or Cointreau
1/2 cup plumped raisins
1 teaspoon slivered orange zest
1 orange, rind removed, sliced and halved
Pouring or whipped cream
Instructions
Heat milk, sugar, and salt in top of a double boiler. Cook until sugar is dissolved. Pour a little hot mixture into the lightly beaten egg yolks; beat thoroughly, then return to hot milk mixture. Cook until thickened, stirring constantly. Add rice, liqueur, raisins, and orange zest. Blend well and cool. Beat the egg whites until stiff and fold into the rice mixture. Arrange orange slices artistically in serving bowl, and spoon in pudding. Serve with pouring or whipped cream.
