As the rice industry gradually fell apart in the Lowcountry after the Civil War, cooks began preparing more and more nontraditional rice dishes, such as sweets. At the South Carolina and West Indian Exposition in Charleston in 1901, the
I serve individual rice puddings chilled, with a cranberry-orange puree, which is not only delicious but a delight to the eye as well. Prepare both the pudding and the sauce several hours in advance of serving. It’s essential to use fresh oranges in this recipe.
Reserve a few cranberries to roughly chop for the garnish. Cut strips of zest from the oranges for the garnish, grate a teaspoon of zest to flavor the puddings, and set aside. Squeeze a cup of orange juice and add to the cranberries and sugar in a heavy-bottomed saucepan. Bring to a rapid boil, stirring constantly. When all of the cranberries have popped and split open and the liquid has reduced by about a fourth, remove the pan from the heat and press the mixture through a fine sieve. Allow to cool at room temperature.
To make the pudding, in a heavy-bottomed saucepan, simmer the rice, salt, and milk, uncovered, until the rice is soft and the milk has reduced by one fourth, about 15 minutes. You should still have
Preheat the oven to 325°. In a separate bowl, beat together the eggs, sugar,
To serve, dip the custard cups into very hot water; it will melt the butter and loosen the puddings. On each dessert plate, spoon a pool of the sauce, then invert the individual puddings onto each plate. Garnish with a sprinkling of cranberries that have been roughly chopped (a couple of quick bursts in a food processor is ideal) and orange zest.
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