Chef Michael’s Orange-Spiced Rice Pudding Recipe

Orange-Spiced Rice Pudding

by Chef Michael Salmon
yields 6 portions

If you’ve stayed with us at the Inn, you may have had this delicious breakfast dish.
It is one of our most requested recipes!

1/2 cup water
1/8 teaspoon salt
1/4 cup Arborio rice
3/4 cup milk
1/2 cups heavy cream
3 Tablespoons sugar
1/4 cup chopped dried apricots
1/4 cup golden raisins
1/4 cup regular raisins
1/2 orange, zest and cubed pcs
1/2 teaspoons apple pie spice

1.  Boil water in a large pan.
2. Add salt and rice. Cover and simmer over low heat (stirring occasionally) for 15-20 minutes or until most of the water is absorbed.
3. Add milk, cream and sugar and increase heat to medium-high heat. Bring to a simmer and reduce heat to maintain the simmer. Cook UNCOVERED, stirring frequently for 30 minutes.
4. Reduce heat to low (stirring every couple of minutes) and cook for 15 minutes more. Spoon should stand upright in the pan. Stir in the remaining ingredients and serve.