Margarine (for greasing)
1 cup of rice (200g)
1 1/4 cups of milk (300ml)
1 pinch of salt
1/4 cup of butter at room temperature (50g)
3/4 cup of sugar (135g)
1 tablespoon of vanilla extract
4 lightly beaten eggs
3/4 cup of white raisins, seedless (125g)
1/4 cup of orange crystalized zest (45g)
1/4 cup of wheat flour (30g)
For the sauce
1 cup of sugar (180g)
1/2 cup of water (120ml)
Margarine (for greasing)
1 cup of rice (200g)
1 1/4 cups of milk (300ml)
1 pinch of salt
1/4 cup of butter at room temperature (50g)
3/4 cup of sugar (135g)
1 tablespoon of vanilla extract
4 lightly beaten eggs
3/4 cup of white raisins, seedless (125g)
1/4 cup of orange crystalized zest (45g)
1/4 cup of wheat flour (30g)
For the sauce
1 cup of sugar (180g)
1/2 cup of water (120ml)
Precalibrate the oven to 350°F (medium)
Grease a 23cm diameter cake pan with butter. Reserve
In a medium saucepan, cook the rice in medium heat until well done (about 20 minutes)
Transfer to a bowl, add milk and salt, and stir gently with a spoon. Reserve
In a blender, blend butter and sugar until smooth (2 minutes)
Add remaining ingredients and mix well with a spoon
Transfer to the rice mixture and stir again
Place in prepared cake pan and bake in preheated oven in water bath until firm (about 1 hour and 15 minutes)
Let it cool and unmold on a decorative plate with a high rim. Reserve
To make the sauce: In a medium saucepan, melt sugar over medium heat, stirring occasionally with a wooden spoon
As you go, add water carefully, stirring until caramelized (about 15 minutes)
Remove from heat and let it cool
Douse the pudding with the sauce and serve immediately
242 calories per slice
