This luxurious rice pudding offers a perfect balance of creamy texture and subtle sweetness. The long-grain rice is cooked until tender, then enriched with milk, a touch of gelatin for a silky set, and a whisper of egg for richness. Plump dried currants, softened in brandy, provide bursts of fruity flavor that complement the warm spice of cinnamon and bright hints of orange. The addition of vanilla extract rounds out the profile, creating a dessert that feels both nostalgic and sophisticated. Ideal for a cozy evening treat or a light finish to a dinner party, this pudding chills beautifully to set its texture. It is a versatile dish that can be served chilled or at room temperature, making it a reliable favorite for any occasion where comfort food meets refined taste.
Rice Pudding With Brandy Currants
Description
This luxurious rice pudding offers a perfect balance of creamy texture and subtle sweetness. The long-grain rice is cooked until tender, then enriched with milk, a touch of gelatin for a silky set, and a whisper of egg for richness. Plump dried currants, softened in brandy, provide bursts of fruity flavor that complement the warm spice of cinnamon and bright hints of orange. The addition of vanilla extract rounds out the profile, creating a dessert that feels both nostalgic and sophisticated. Ideal for a cozy evening treat or a light finish to a dinner party, this pudding chills beautifully to set its texture. It is a versatile dish that can be served chilled or at room temperature, making it a reliable favorite for any occasion where comfort food meets refined taste.Ingredients
Directions
-
In a small saucepan, combine the dried currants and brandy. Bring to a boil, then remove from heat and set aside.
-
In another small saucepan, combine water, rice, and salt. Bring to a boil, stirring occasionally.
-
Reduce heat to low and cook uncovered, stirring occasionally, until almost all water is absorbed and rice is very soft, about 20 minutes.
-
In a heavy medium saucepan, place the milk and sprinkle gelatin over it. Let stand for 10 minutes to soften.
-
Heat the milk mixture over low heat, stirring until the gelatin dissolves completely.
-
Add the currant mixture, cooked rice, sugar, grated orange peel, and cinnamon to the milk mixture.
-
Cook over low heat until the mixture thickens slightly, stirring occasionally, about 12 minutes; do not let it boil.
-
In a medium bowl, whisk the egg and vanilla extract together to blend.
-
Ladle about 1/2 cup of the hot rice mixture into the egg mixture, whisking constantly to temper the egg.
-
Return the egg mixture to the saucepan and stir over very low heat for 3 minutes; do not let it boil.
-
Remove the saucepan from heat and place it in a bowl of ice water.
-
Stir the pudding occasionally until it cools down.
-
Spoon the pudding into four 3/4-cup custard cups.
-
Refrigerate until set, at least 8 hours.
Nutrition Facts
- Amount Per Serving
- Calories 216kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.7g9%
- Cholesterol 96mg32%
- Sodium 120mg5%
- Total Carbohydrate 31.3g11%
- Dietary Fiber 0.4g2%
- Sugars 26.4g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
