2 oranges, peeled and cut into segments

1 cup basmati rice

1 teaspoon kosher salt

4 cups heavy cream

2 sticks cinnamon

1 cup confectioners’ sugar

½ cup vanilla sugar (To make vanilla sugar, store vanilla beans in a closed canister filled with granulated sugar. The beans stay fresh and infuse the sugar with delicious flavor.)

1.Put preserves into a 1 quart saucepan and bring to a simmer over medium heat; cook until slightly reduced and thickened, about 5 minutes.  Roughly chop orange segments and stir into preserves.  Remove pan from heat; set aside.

2.  Combine rice, salt and 2 cups water in a 2 quart saucepan and bring to a boil, stirring occasionally.  Reduce heat to low, cover partially and simmer until water is absorbed, 8 to 20 minutes.  Stir in 3 cups heavy cream and cinnamon and bring to a boil.  Reduce heat to low, cover partially and simmer, stirring occasionally, until rice is tender and mixture has thickened, 30 to 35 minutes.  Remove pan from heat and transfer rice mixture to a large bowl; let cool for 15 minutes.  Stir confectioners’ sugar into rice mixture.  Whisk remaining cream in a medium bowl until soft peaks form; add vanilla sugar to cream and whisk until stiff peaks form.  Fold whipped cream into rice mixture.  Scoop pudding onto serving bowls and top with preserves.  Serve at room temperature.

from Saveur Magazine

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