I am in love with this rice pudding. There, I said it. I love this recipe so much that I have decided to run off to Vegas and elope with it. Twice.
This rice pudding is a little bit different from the one I made before, which was my gram's go-to rice pudding recipe. This has more of a standard rice pudding texture than the other recipe, which is a custard. Also, the preparation is very different. For a start, the rice is uncooked at the beginning of this recipe; more importantly, the raisins are soaked in an orange liqueur. Also, this recipe is cooked on the stove, not in the oven. Sure, it's more work, and you may end up with boiled over milk all over your stove, but it's worth it. Trust me.
1/2 cup dark raisins
1/2 cup orange flavored liqueur
1 quart milk
3/4 cup sugar
1/2 cup uncooked long grain rice
2 tsp grated orange zest
1 tsp grated lemon peel
2 tsp vanilla
2 or 3 drops orange extract
1 1/2 cups heavy whipping cream - whipped
6 or 8 orange segments (optional decoration)
Soak the raisins in the liqueur. Set aside.
Combine milk, sugar, rice, orange and lemon zest in a medium sauce pan.
Heat to boiling, reduce heat.
Simmer, covered, stirring occasionally until most of the milk is absorbed, 45 to 60 minutes.
Stir in raisins and liqueur during the last 10 minutes of cooking.
Watch the pudding closely during this, or it may boil over and you will end up with a mess.
Fold whipped cream into pudding.
Spoon into bowls and garnish with orange.