Karl’s Orange Infused Rice Pudding II

Tuesday is Jan’s long day, she teaches until 8:45 pm, and she texted that she needed rice pudding when she got home. I live to serve—good food. I started with a Food.com recipe for rice pudding, but I have continued to change it. One of the recipes I had looked at earlier suggested that arborio rice was the best choice. Having made this variation twice now, I must agree.

Note: I know I posted two variations of this pudding last month (first, second), but it has fast become a favorite comfort food in our house. Each time I make it—and I have made it several times in the last month—I try to make it better. This is the best one yet.

Karl’s Orange Infused Rice Pudding II

Ingredients

¾ cup uncooked arborio rice

2egg, beaten
½ cup half and half

2 cups low fat milk
¼ cup Karl’s Orange Infused Sugar
¼ tsp. Kosher salt

4 Tbs. butter
1 tsp. Mexican vanilla extract

1 tsp. Karl’s Orange Micro Marmalade per serving

Directions

1. Put the rice in a rice steamer with two cups of water and cook until done.

Tip: If you do not have a rice steamer, you may use a pot to cook your rice. However if you make rice more than twice  a month it is really worth the connivance—set it and forget it. You may buy a small one for less than $20.

Note: This is more than the usual amount of water, but you want the rice to be a bit over cooked. Also, although you generally would not make arborio rice in a steamer—if you were making something like a risotto—here you simply wish for the rice to be tender. You will be cooking it a second time, as well.

2. While the rice is cooking, put the eggs into a measuring cup and beat them well.

Tip: Like many dishes—like lemon curd—rice pudding is simply a custard with things added. I like custard, so I keep adding more.

3. Blend the half cup of cream into the eggs and set the mixture aside.

4. Put the two cups milk, the sugar and salt into a medium saucepan and bring it to a simmer.

5. Stir in the cooked rice and simmer, over medium low heat, until thickened, about 15-20 minutes.

Tip: Stir constantly and scrape the bottom of the pot to prevent scorching.

Note: Rough handling releases more of the starch from the rice and makes for a creamer rice pudding.

6. Spoon some of the hot rice into the egg/milk mixture to temper it.

Tip: If you simply dumped the egg mix into the pot you would end up with scrambled egg in rice. If you put too much of the hot rice into the eggs, the result would be the same.

Note:  I mix the eggs in a 2 cup measuring cup and then add a few tablespoons of hot rice at a time, mixing it in, before adding a few more for a total of about ¾ of a cup.

7. Stir the warmed egg mixture into the rice in the pot.

8. Continue cook, stirring roughly and constantly, for 8-10 more minutes, until thick and creamy.

9. Remove the pot from the heat, and stir in the butter and vanilla.

10. Serve warm with a teaspoon of orange marmalade on top.