Wehani Rice Pudding

Name: Wehani Rice Pudding
Total time: 4 h 30 min
Yield: Eight servings
Ingredients: 1 cup Wehani rice; 2 cups water; 1/2 cup currants; 1/3 cup finely chopped dried apricots; 1/4 cup dark rum; Unsalted butter to grease a 5-cup ring mold; 1 cup milk; 1 cup heavy cream; 1/4 cup sugar; 3 egg yolks; 3/4 teaspoon salt; 1 teaspoon orange extract; 1/4 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

By Joanna Pruess

Total Time: About 2 hours 30 minutes, plus 2 hours' refrigeration
Rating: 4(10)
Notes: Read community notes

Featured in: FOOD; NOT THE SAME OLD RICE

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Ingredients

Yield:Eight servings

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

Ingredient Substitution Guide

Preparation

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