Orange-Scented Rice Pudding With Oranges and Golden Raisin Compote
2 T. butter
1 C. Arborio rice
Finely chopped zest of 1 large orange (about 2 T.)
1/2 vanilla bean, split, or 1 T. vanilla extract
3 C. whole milk
3/4 C. sugar
2 C. heavy whipping cream, whipped until stiff
1 C. golden raisins
1 1/2 C. freshly squeezed orange juice
1/4 C. sugar
1 large orange (use the orange that you zested for the rice pudding)
To prepare the pudding: Melt the butter in a medium, heavy-bottomed saucepan. Add the rice, zest and scraped vanilla seeds or extract. Cook, stirring constantly, for a few minutes. Add the milk all at once. Stir constantly over a low flame. It will take about 30 minutes for the rice to absorb all the liquid. When the rice is soft and all the liquid has been absorbed, add the sugar and mix well. Pour into a shallow pan. Cover with plastic wrap and refrigerate to cool. When cold, fold in a few tablespoons of whipped cream to break up the mixture. Then fold in the remaining whipped cream.
To prepare the compote: Place the raisins, juice and sugar in a saucepan over low heat. Cook for 20-30 minutes, or until all the liquid is absorbed. Let cool. Cut the skin off the orange, using a sharp knife. Cut between the membranes and gently pull out the clean wedges of orange. Add the wedges to the cooled raisins.
To serve, top each serving of rice pudding with some of the compote.
Serves six to eight.
Bay Wolf Restaurant Cookbook” by Michael Wild and Lauren Lyle