Wild Rice Pudding with Raisins
Food & Wine's Holiday Favorites
Wild Rice Pudding with Raisins
Food & Wine's Holiday Favorites
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1 cup wild rice 2 1/2 cups water, more if needed pinch salt 1/2 cup raisins 2 tablespoons unsalted butter, at room temperature 3 tablespoons honey, more to taste 1/2 teaspoon grated nutmeg, more to taste 2 cups milk 2 large eggs, beaten to mix 2 tablespoons orange liqueur, such as Grand Marnier, more to taste 1 cup heavy cream Directions: Rinse the rice well. In a medium pot, bring 1 1/2 cups of the water to a boil over moderate heat. Add the rice and salt. Cover, reduce the heat, and cook at a gentle boil, adding more water if necessary, until the water is absorbed and the rice is tender. The cooking time can vary from 35 to 60 minutes. Remove 1/2 cup of the rice and reserve for garnish. Meanwhile, in a small pot, bring the remaining 1 cup water and the raisins to a simmer. Continue cooking until plump, about 15 minutes. Add the raisins and their cooking liquid to the rice along with the butter, honey, and nutmeg. Stir until thoroughly combined. Heat the milk in a medium bowl set over a saucepan filled with about an inch of simmering water. Add the rice mixture and stir in the eggs. Cook, stirring, until the mixture thickens, about 5 minutes. Do not let it boil. Remove from the heat and stir in the orange liqueur. Add more orange liqueur honey, and nutmeg to taste. In a large bowl, whip the cream until it holds firm peaks when the beaters are lifted. Serve the rice pudding warm or cold, topped with whipped cream and the reserved rice. Serves 6. |