Recipe: Rice Pudding with Pastry Cream (More involved with Apricot Jam)

RICE PUDDING

1 cup long-grain white rice
4 cups water
4 3/4 cups milk, divided use
2/3 cup plus 1/2 cup sugar, divided use
5 tablespoons unsalted butter, divided use
2 1/2 teaspoons vanilla extract, divided use
1/3 cup raisins
2 tablespoons apricot preserves
FOR THE PASTRY CREAM:
1 tablespoon plus 1 1/2 teaspoons cornstarch
2 egg yolks
1/2 teaspoon vanilla
FOR SERVING:
1/2 cup heavy (whipping) cream
1 tablespoon confectioners' sugar

Blanch the rice in 4 cups boiling water for 5 minutes, then drain.

In a large saucepan, combine the drained rice with the 4 cups milk, 2/3 cup sugar, 4 tablespoons butter and 2 teaspoons vanilla. Bring the mixture to a boil over medium heat, then reduce heat to low, cover the pot and simmer about 45 minutes until the rice is tender and the mixture has thickened. Stir occasionally to prevent sticking.

Pour the rice into a bowl to cool, then chill in the refrigerator until cold, stirring occasionally as it chills.

Plump the raisins in boiling water to cover for about 15 minutes off the heat. Drain; add the raisins to the cooled rice, along with the apricot preserves.

WHILE THE RICE IS COOKING, PREPARE THE PASTRY CREAM:
Combine the remaining 3/4 cup milk, 1/4 cup of the sugar and the remaining 1 tablespoon butter in the top of a double boiler over simmering water and bring the mixture to a boil.

In a small bowl, whisk together the remaining 1/4 cup sugar, cornstarch and egg yolks. Whisking constantly, gradually add about half of the hot milk mixture to the egg-yolk mixture. Pour the egg-yolk mixture back into the double boiler and cook, stirring constantly, just until it comes to a boil. Remove from heat and stir in the vanilla. Chill in the refrigerator.

TO SERVE:
Whip the heavy cream with the confectioners' sugar until firm peaks form. Fold half of the whipped cream and pastry cream into the chilled rice. Spoon into attractive bowls or glasses and top each with a dollop of the remaining whipped cream.

Serves 8