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Wehani Rice Pudding

Ingredients

  • 1 cup Wehani rice
  • 2 cups water
  • ½ cup currants
  • ⅓ cup finely chopped dried apricots
  • ¼ cup dark rum
  • Unsalted butter to grease a 5-cup ring mold
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup sugar
  • 3 egg yolks
  • ¾ teaspoon salt
  • 1 teaspoon orange extract
  • ¼ teaspoon ground coriander
  • Zest of 2 navel oranges, cut into thin strips, for garnish
  • 2 navel oranges, peeled, thinly sliced and cut in half, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      1327 calories; 128 grams fat; 80 grams saturated fat; 4 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 5 grams protein; 371 milligrams cholesterol; 264 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight servings

Preparation

  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.
  2. Meanwhile, combine the currants and apricots with the rum in a small bowl.
  3. Preheat the oven to 350 degrees. Butter a five-cup ring mold. Bring at least three cups of water to a boil.
  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.
  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.
  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.
  7. To serve, sprinkle the orange zest over the pudding and layer the orange slices evenly around the outside.

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