Rice Pudding with Brandy Currants
Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis isn’t the heavy, stodgy rice pudding you remember from the school cafeteria. It’s lighter, set with gelatin instead of relying on starch alone, and spiked with brandy-plumped currants that give each spoonful a warm, boozy bite.
The method has several stages, and each one matters. Cook the rice until it’s very soft and nearly all the water is absorbed. Overcooked is actually better than undercooked here since you want the grains to break down and meld into the pudding. The gelatin gets bloomed in cold milk for 10 minutes before gentle heating, which prevents lumps and gives the finished pudding that clean, custard-like set.
Templering the egg is the step that trips people up. Whisk half a cup of the hot mixture into the beaten egg first, then pour it back into the pot. This raises the egg temperature gradually so you get richness without scrambled bits floating in your dessert. Keep the heat very low and stir constantly for those final 3 minutes.
The orange zest and cinnamon are subtle but essential. They lift the pudding out of “plain” territory and into something that tastes considered and layered.
Pro Tips
- Ice bath cooling is a must. It stops the cooking and prevents a skin from forming on top
- Let the gelatin bloom the full 10 minutes. Shortcutting this step leads to a grainy texture
- The pudding needs a full 8 hours to set properly, so plan to make it the day before serving
- Use a good brandy you’d drink on its own. Cooking brandy will taste harsh
Variations
- Swap currants for golden raisins or dried cranberries soaked in rum
- Replace orange zest with lemon zest for a brighter, tarter profile
- Top with a spoonful of whipped cream and a grating of fresh nutmeg before serving
Ingredients
Directions
Bring 2 tablepsoons dried currants and brandy to boil in small saucepan.
Remove mixture from heat.
Combine 1½ cups water, rice and salt in another small Bring to boil, stirring occasionally. Reduce heat to low. Cook uncovered until almost all water is absorbed and rice is very soft, stirring occasionally, about 20 minutes. Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk. Let stand 10 minutes to soften. Heat milk mixture over low heat until just warm, stirring until gelatin dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon. Cook over low heat until mixture thickens slightly, stirring occasionally, about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to blend. Mix ½ cup of hot rice mixture into egg. Return egg mixture to saucepan and stir over very low heat 3 minutes; do not boil. Remove mixture from heat. Place saucepan in bowl of ice water. Stir pudding occasionally until cool. Spoon into four ¾ cup custard cups. Refrigerate until set, at least 8 hours.
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