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1
Combine the rice and water in a small saucepan and bring to a boil.
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2
Reduce the heat, cover and simmer for 30 minutes, or until all the water has evaporated.
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3
Uncover and set aside.
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4
Meanwhile, combine the currants and apricots with the rum in a small bowl.
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5
Preheat the oven to 350 degrees.
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6
Butter a five-cup ring mold.
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7
Bring at least three cups of water to a boil.
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8
Scald the milk and cream in a saucepan.
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9
Combine the sugar and egg yolks in a large bowl and beat until light in color.
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10
Add the scalded milk and cream to the yolks in a slow steady stream, beating constantly with a wire whisk.
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11
Stir in the salt, orange extract and coriander.
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12
Add the rice and currant-apricot mixture.
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13
Ladle the mixture into the buttered mold, distributing the rice evenly.
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14
Place the filled mold in a large pan and pour enough boiling water around the mold to come halfway up its sides.
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15
Carefully transfer to the lower third of the preheated oven and bake for 60 to 70 minutes, or until a knife inserted into the center of the pudding comes out clean.
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16
The edges will pull away slightly from the mold and the top will be browned.
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17
Remove from the oven and let the mold stand for about 20 minutes in the water.
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18
Run a sharp knife around the outside and inside edges, shaking to be sure the pudding is completely loosened.
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19
Wipe off any water.
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20
Place a large plate over the mold and carefully invert.
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21
Remove the mold, cover lightly with foil and refrigerate for one to two hours, or until cool but not cold.
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22
To serve, sprinkle the orange zest over the pudding and layer the orange slices evenly around the outside.
