-
1
Scald milk in a bowl sitting over a pot of very hot, not boiling, water.
-
2
Pare the orange like an apple, going round and round so that the peel is in one long spiral.
-
3
Add the orange peel, rice, sugar and salt to the scalded milk.
-
4
Cook, covered, over the hot water OR over a low flame until the rice is tender - usually 20-30 minutes.
-
5
Stir with a wooden spoon occasionally during the first part of the cooking.
-
6
Remove the peel.
-
7
Combine cream and egg yolks well.
-
8
Whisk a spoonful of the hot milk mixture into the yolks.
-
9
Then add a little more, being careful to go slowly so you don't cook the yolks.
-
10
When you have a cup of the cream and yolk mixture successfully added to the hot milk mixture, add this all to the hot milk, whisking constantly --
-
11
Continue cooking, covered, about 20 minutes, stirring now and then.
-
12
Remove from heat.
-
13
Add vanilla.
-
14
Pour pudding into cups and serve.
-
15
You can chill these also, if desired.
-
16
[scalding milk can seem intimidating - you can just heat the milk to JUST boiling and then cheat by adding cornstarch dissolved in cold water to make a runny paste, in small amounts until the milk is thickened to where you would like it to be - depending if you'd like this to be soupy or quite firm as a pudding.
-
17
do NOT be afraid to experiment.
