Burnt Orange Marmalade With Rice Pudding

By ltrodrigu

Ingredients

• For Rice Pudding:
• 5 cups whole milk
• 1/2 cup medium-grain white rice
• Pinch of salt
• 1 vanilla bean, split
• 2 large egg yolks
• 1/3 cup sugar
• For Marmalade:
• 2/3 cup sugar
• 1 orange, halved

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Make Rice Pudding:
Bring milk, rice, salt and vanilla bean to a boil in a large, heavy-bottomed saucepan over high heat, stirring. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid is absorbed, 45 minutes-1 hour. Stir constantly in final couple of minutes to prevent scorching.

Meanwhile, Make Marmalade:
Heat an 8-inch skillet over medium heat. Sprinkle 2 tablespoons sugar over a plate. Dip cut sides of orange in sugar. Add orange halves, cut-side down, to skillet. Cook until sugar is deeply caramelized, about 10 minutes. Remove oranges from pan and let cool slightly.

Transfer oranges to a food processor and pulse into small pieces. Transfer oranges and juice along with remaining sugar to a medium saucepan. Cook over medium-low heat, stirring frequently, until thickened, about 1 hour.

Once rice is cooked, in a separate bowl, whisk together yolks and sugar. Slowly add rice to egg mixture, stirring constantly. Pour egg-rice mixture back into saucepan. Cook over medium-low heat, stirring constantly, until thick and creamy, about 5 minutes.

Serve pudding warm or chilled with warm burnt orange marmalade on top.