Vanilla Rice Pudding with Passion Curd

We went to the Apple Pie Bakery at CIA in Hyde Park, New York a while back and fell in love with their rice pudding it was the best we had ever had….I am so happy to have this recipe!
While we were at the bakery, I got many treats to go, then we would have something to eat on the train ride back to NYC. I mean I got a bag full, I got the rice pudding because I loved the way they packaged it….I do like rice pudding. But, I bought it just because of the packaging. It was packaged in a glass container with a lid and a ribbon wrapped about it with a wooden spoon. You could see the layering of the sauce in the bottom and the rice pudding on top with all the vanilla bean seeds. GREAT! So, I opened it to try it being the last thing we ate and oh my…it was out of this world…..we all began to fight over it.

I had such a hard time finding fresh passion fruit and passion fruit puree. I would put an old fashion lemon sauce on it in place of the passion fruit. I have given you recipes for both. Both sauces are very similar in taste, color and texture. Then yesterday I, was at the farmers market and saw both fresh passion fruit and puree…You~who! You could just enjoy it plain with a little cinnamon on top or with passion curd or lemon sauce. Great rice pudding recipe creamy, not to sweet….a hit at our house.

Vanilla Rice Pudding with Passion Curd

3/4 cup arborio rice or mahatma jasmine rice
2 cups water
2 cups heavy cream
1/2 cup sugar
1/4 teaspoon salt
1 vanilla bean or 1 teaspoon vanilla paste
1 tablespoon butter

In a large dutch oven or sauce pot heat,then add butter and rice, parch rice until it is all coated in the fat, toasting. Add water to the rice and cook until the water is absorbed, the rice should thicken and become tender with little water in pot. Add the cream, sugar, salt and vanilla. Cook this for 20 minutes, the rice should become creamy and stay suspended in through out the pudding rather than sinking to the bottom. Add additional milk if the pudding gets to thick. The pudding should be creamy not stiff.

Passion Fruit Curd

50 grams Passion fruit puree
50 grams orange juice
10 grams lemon juice
120 grams eggs
120 grams sugar
160 grams butter

Combine passion puree, orange juice, lemon juice and bring to a boil. Combine the egg and sugar, whisking the eggs pour the hot juice mixture over the eggs whisking the entire time. Place over a double boiler and cook until this reaches 175. Remove from heat, slowly whisk in the butter one teaspoon at the time. Pass through a chinois, let cool to room temperature then chill.
I did have to work with the ratio some, the passion puree was sweeter than it should have been. I added more lemon juice to make it rather tart.

Old Fashion Lemon Sauce

1/2 cup butter
1/4 cup water
3 tablespoon fresh lemon juice
1 cup cugar
1 egg beaten
zest of one lemon
Combine all ingredients, cook over a medium heat, stirring constantly until boiling. Serve warm. Can be refrigerated.

Place the rice pudding in dish and top with sauce of choice. They did place their sauce on bottom. I did not have luck doing this way it would always combine? Mine would not have the distinct layers showing? grrr Not sure what I was doing wrong? Hummm…. I even placed in the refrigerator and let firm up before adding rice, still had the same problem. So, I placed sauce on top and had success. Place in the refrigerator until cold and firm.


If you just like the rice pudding plain you can leave the sauces off and just sprinkle a little cinnamon on the top. Some people even like to add raisins in theirs.

I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.

I hope you have a wonderful day!
Angie

Print Friendly