Aromatic Wehani Rice Pudding Recipe
Wehani Rice Pudding is my favorite rice preparation! I love the flavor and texture of this Wehani Rice Pudding! Why don't you try it too?
Ingredients
| 1 cup Wehani or other brown basmati rice | ||
| Water | 21/2 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs) | |
| Dried apricots | 1/3 Cup (16 tbs), finely chopped | |
| Dark rum | 1/4 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Salt | 3/4 Teaspoon | |
| Orange | 1/2 Teaspoon | |
| 1/4 teaspoon ground coriander seed | ||
| Unsalted butter to grease a 5 cup ring mold | ||
| Zest of 2 navel oranges, cut into thin strips, for garnish | ||
| 2 navel oranges, peeled, thinly sliced, and cut in half, for garnish | ||
Directions
Combine the rice and water in a small saucepan and bring to the boil.
Reduce the heat to a simmer, cover, and cook until all the water has evaporated, about 30 minutes.
Uncover and set aside.
Meanwhile, combine the currants and apricots with the rum in a small bowl.
Preheat your oven to 350°F.butter a 5 cup ring mold.
Bring the 3 cups of water to the boil.
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.
Ladle the liquid into the buttered mold, distributing the rice evenly.
Place the ring in a larger pan or skillet and pour enough boiling water around the mold to come halfway up the sides.
Carefully transfer the pans to the lower third of the preheated oven and bake until a knife inserted near the center of the pudding comes out clean, about 60 to 70 minutes.
The edges will pull away slightly from the mold, and the top will be browned.
Remove both pans from the oven and let the pudding stand for about 20 minutes in the water.
Run a sharp-bladed knife around outside and inside edges, shaking the mold 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 the pudding lightly with foil, and refrigerate for 1 to 2 hours, or until cool but not cold.
Reduce the heat to a simmer, cover, and cook until all the water has evaporated, about 30 minutes.
Uncover and set aside.
Meanwhile, combine the currants and apricots with the rum in a small bowl.
Preheat your oven to 350°F.butter a 5 cup ring mold.
Bring the 3 cups of water to the boil.
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.
Ladle the liquid into the buttered mold, distributing the rice evenly.
Place the ring in a larger pan or skillet and pour enough boiling water around the mold to come halfway up the sides.
Carefully transfer the pans to the lower third of the preheated oven and bake until a knife inserted near the center of the pudding comes out clean, about 60 to 70 minutes.
The edges will pull away slightly from the mold, and the top will be browned.
Remove both pans from the oven and let the pudding stand for about 20 minutes in the water.
Run a sharp-bladed knife around outside and inside edges, shaking the mold 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 the pudding lightly with foil, and refrigerate for 1 to 2 hours, or until cool but not cold.
Chef
