Butter (for greasing)
1 cup of rice (200g)
1 1/4 cups of milk (300ml)
1 pinch of salt
1/4 cup of unsalted butter at room temperature (50g)
3/4 cup of sugar (135g)
1 teaspoon of vanilla extract
4 lightly beaten eggs
3/4 cup of white raisins, seedless (125g)
1/4 cup of candied orange peel, finely chopped (45g)
1/4 cup of all-purpose flour (30g)
For the sauce
1 cup of sugar (180g)
1/2 cup of water (120ml)
Butter (for greasing)
1 cup of rice (200g)
1 1/4 cups of milk (300ml)
1 pinch of salt
1/4 cup of unsalted butter at room temperature (50g)
3/4 cup of sugar (135g)
1 teaspoon of vanilla extract
4 lightly beaten eggs
3/4 cup of white raisins, seedless (125g)
1/4 cup of candied orange peel, finely chopped (45g)
1/4 cup of all-purpose flour (30g)
For the sauce
1 cup of sugar (180g)
1/2 cup of water (120ml)
Preheat the oven to 350°F (medium-high heat)
Grease a 23cm-diameter mold with butter and reserve it
In a medium-sized pot, cook the rice in medium heat until tender (around 20 minutes)
Transfer the cooked rice to a medium-sized bowl and add milk, salt, and mix delicately with a spoon
Reserve it
In a food processor, cream the butter and sugar until smooth (2 minutes)
Add remaining ingredients and mix well with a spoon
Transfer it to the bowl with the cooked rice and mix again
Place it in the prepared mold and bake in a preheated oven at 350°F for around 1 hour and 15 minutes or until firm
Let it cool, then unmold it on a decorative plate with an elevated rim
Prepare the sauce: In a medium-sized pot, melt sugar over medium heat, stirring occasionally with a wooden spoon
Gradually add water while stirring to achieve a caramelized sauce (around 15 minutes)
Remove from heat and let it cool
Drizzle the pudding with the sauce and serve immediately
242 calories per serving
