Carolina Gold Rice Pudding

• 1  cup  Carolina Gold rice (or any short-grain white rice)
• 3  cup  boiling water
• 1/2  teaspoon  salt
• 1 14-ounce can sweetened condensed milk
• 4  tablespoon  butter
• 1/2  cup  raisins
• 1 1/2  tablespoon  vanilla extract
• pinch fresh grated nutmeg

Measure rice, boiling water and salt into top of boiler. Cook over rapidly boiling water until rice is tender, about 30 to 40 minutes. Stir in condensed milk, butter, and raisins. Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla. Mold into individual custard cups and refrigerate until ready to serve. Invert from custard cup onto plate and serve with fruit sauce.

• 1 cup orange juice
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons fresh lemon juice
• 2 tablespoons butter
• 1/4 to 1/2 teaspoon rum extract
• 1 cup stewed fruit, optional

Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.

Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired

Yield: 8 servings
Preparation time: 5 minutes
Cooking time: 50 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen