Rice Pudding, your day has come.

Whether you are enjoying an arroz con leche, Moghi, gatnabour, Kheer, or any other version, Rice Pudding, your day has come. Someone decided that today would be national rice pudding day. Of course, this should be an international day, since rice and rice pudding are both staples around the world, especially in Asian countries. It is a wonderful way to enjoy leftover rice or rice prepared specifically for the occasion. Although many prefer to use short grain rice, there are endless possibilities. Most versions are sweetened. But, you could easily do a savory version as well. Picture a wild mushroom rice pudding served with Braised beef short ribs or an eggplant stew. It makes for an interesting and eye catching presentation.

But, the preferred version of Rice pudding on this day is sweet. It can be plain in a traditional European style. Or a looser version like Indian Kheer. But, we can’t just stop there. You can mix up your varieties of rice. Think of jasmine rice with a lemongrass coconut milk custard. Or, maybe you could do a black rice pudding with dates and figs. The concept of the dish is simple, 2 ingredients: rice and custard. Where we get to have fun is in the variants (no, not the delta variant! Please, not that!). There are short grain, long grain, arborio, carnaroli, jasmine, Basmati, and dozens more to choose from. And then there is the type of custard: milk, cream, condensed milk, coconut milk, or even water.

Rice Pudding your day has come. Let’s play with flavors.

Then come the flavorings. A simple cinnamon or vanilla is nice. But, how about adding a regional flare like pistachios, cashews, raisins, craisins, Orange, or lemon? Just don’t forget the cinnamon. It’s not rice pudding without it. Today, we present a recipe that does include cinnamon. And, we have added a little flavor for a flash in the pan: Limoncello! Even Danny Devito’s limoncello will do. You can even sing along with Odetta. Plus it’s fun to say: Lee-mon-cello. Say that a few times after drinking a bottle. So start making some custard and rice. And, let’s get this Limoncello party started!

Limoncello Apple Rice pudding

cheffd

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American, Indian, Italian

Servings 6 people

Ingredients

  

• 1 cup Basmati Rice
• 2 cups water
• 1/4 tsp Salt
• 1 each Cinnamon Stick
• 2 each Green Cardamom Pods
• For the apples:
• 1 oz Coconut oil
• 2 Each Apples, Cubed
• 1/2 cup Sugar in the raw
• 2 oz Limoncello
• 2 oz Orange Juice
• For the Custard:
• 6 Large Eggs, whisked
• 1 Pint Heavy Cream
• 3/4 cup Sugar
• 2 Oz Limoncello
• 1 Each Lemon, just the zest for the custard. (Will use the juice in the sauce)
• 1 tsp Vanilla extract
• For Caramel Sauce:
• 1 cup sugar in the raw
• Juice from the lemon above
• 2 oz Limoncello
• 1/2 cup water

Instructions

 

• Boil the water with cinnamon, salt, cardamom, and a little sugar. Add in the rice and stir. Cook over medium heat until just cooked. Don't over cook.
• Saute the apples: Heat coconut oil over high heat. Add in the apples. Allow them to caramelize a bit. Add sugar and melt it down, stirring occasionally. Remove pan from the heat and add limoncello. Flame the pan to burn off the alcohol. Add in orange juice and stir. Allow the liquid to reduce down until it becomes a caramel glaze on the apples.
• Preheat the oven to 350.
• Make the custard: Whisk the eggs. Add in the sugar, and continue whisking. Add in the cream and mix well. Stir in the remaining ingredients.
• Spray an oven proof dish or pan with pan spray. Layer some of the apple on the bottom. Fold the rice and apples into the custard. Pour the mix into the sprayed pan. Then place in a pan with water in the oven. Bake for approximately 1 hour until it is firm. Cooking time may vary depending on the depth of the cooking vessel. You could do individual ramekins. They should cook in 20 to 30 minutes.
• While the custard is baking, make the caramel sauce: Heat sugar in the raw over high heat until it starts to melt. Stir it frequently to prevent burning. Add the lemon juice and limoncello. Flame the alcohol. Add in water and bring to a boil while stirring. The sugar will harden when the liquid is added. As it comes to a boil, it will loosen. Stir and reduce the liquid by about 1/2. Set aside to serve warm.
• For service, you can either cool it and cut portions, or, serve it warm with the warm caramel sauce.

Keyword apple, Caramel Sauce, Cardamom, cinnamon, Limoncello, Rice Pudding