1,350 liters of milk
1 3/4 cup cooked white rice
700 grams of grated coconut
2 3/4 cups heavy cream
100 grams of white chocolate flakes
1 tablespoon unsalted butter
6 tablespoons chopped almonds
1 tablespoon orange blossom water
6 egg yolks
1 cinnamon stick, broken into pieces
Zest from 2 oranges and 2 lemons
1 cup orange liqueur
Melted butter and flour for greasing
1,350 liters of milk
1 3/4 cup cooked white rice
700 grams of grated coconut
2 3/4 cups heavy cream
100 grams of white chocolate flakes
1 tablespoon unsalted butter
6 tablespoons chopped almonds
1 tablespoon orange blossom water
6 egg yolks
1 cinnamon stick, broken into pieces
Zest from 2 oranges and 2 lemons
1 cup orange liqueur
Melted butter and flour for greasing
Step 1
In a large saucepan, combine the rice, 1 liter of milk, 100 grams of grated coconut, and cinnamon stick
Bring to a boil, then reduce heat and simmer until the liquid is absorbed by the rice
Remove from heat and let cool
Blend in the white chocolate flakes
Add 1 egg yolk at a time, beating well after each addition
In a large bowl, combine the cooled rice mixture, remaining grated coconut, almonds, orange blossom water, and melted butter
Mix well to combine
Pour into a buttered and floured pudding mold or individual cups
Step 2
Bake in a moderate oven for 1 hour
Garnish with shaved almonds and candied orange slices (optional)
Serve chilled.
