Rice Pudding with Celtic Caramel Sauce
Contributed by: Joy White of TeeterKats Kitchen
This is an old-fashioned rice pudding, which seems to transcend international boundaries, is made distinctively Irish with the addition of Celtic Crossing. Serve it with a caramel sauce, if you dare!
This recipe has been passed around for years among my family members and friends. The original recipe still bears the name of it's owner: Margaret Johnson, however, I do not remember from where it originally came...
Ingredients:
- 4 cups milk
- 1 teaspoon vanilla
- 2/3 cup heavy cream
- 2/3 cup arborio rice
- 1/3 cup sugar
- 1/2 cup boiling water
- 1/2 cup golden raisins, chopped
- 1/4 cup Celtic Crossing Liqueur
- 2 eggs, beaten
- 1 teaspoon cinnamon
- 1 tablespoon orange zest
Celtic Caramel Sauce:
- 1/2 cup sugar
- 4 tablespoons butter, cut into small pieces
- 1/4 cup heavy cream
- 1/4 cup Celtic Crossing Liqueur
Directions:
In a large saucepan over medium heat, combine the milk, vanilla, and cream. Bring to a boil, then stir in the rice, and sugar. Reduce heat to simmer, then cook for about 30 minutes, stirring frequently, until rice is tender.
Preheat the oven to 350 F. Grease a 9x9-inch baking dish. Pour boiling water over raisins and let stand for 10 minutes. Drain.
In a small bowl, combine Celtic Crossing and eggs. Whisk thoroughly, stir in the raisins, and add to the rice mixture. Pour the mixture into the prepared pan, sprinkle with cinnamon and orange zest. Bake for 60 to 75 minutes, or until custard is set. Cool for 15 minutes. (To prepare ahead, cook for 60 minutes, then reheat for 15 minutes).
In a small saucepan over medium heat, heat the sugar until it begins to carmelize. Remove from heat and gradually whisk in the butter and cream until smooth. Stir in the Celtic Crossing. Spoon sauce over the pudding.
Serving Size: Makes 8 Servings
