I just received this request from Milt: …would like your recipe for rice pudding. It was in your news letter a while back. I misplaced it.
Orange-Spiced Rice Pudding yields 6 portions
1/2 cup water
1/8 teaspoon salt
1/4 cup Arborio rice
3/4 cup milk
1/2 cups heavy cream
3 Tablespoons sugar
1/4 cup chopped dried apricots
1/4 cup golden raisins
1/4 cup regular raisins
1/2 orange, zest and cubed pcs
1/2 teaspoons apple pie spice
If you have been to the Inn since this Spring, you may have had the opportunity to try my Orange-Spiced Rice Pudding. It has been one of our most requested recipes.
- Boil water in a large pan.
- Add salt and rice. Cover and simmer over low heat (stirring occasionally) for 15-20 minutes or until most of the water is absorbed.
- Add milk, cream and sugar and increase heat to medium-high heat. Bring to a simmer and reduce heat to maintain the simmer. Cook UNCOVERED, stirring frequently for 30 minutes.
- Reduce heat to low (stirring every couple of minutes) and cook for 15 minutes more. Spoon should stand upright in the pan. Stir in the remaining ingredients and serve.
