Rice pudding in any form is delicious but this version, spiked with orange liqueur is used to stuff crepes for a special dessert. Serves 12 Ingredients 1.2l milk 220g granulated sugar 3 tbsp. vanilla extract 170g butter, (divide into two) 500ml orange liqueur, (divide into two) 700g American medium grain rice 12 each prepared crepes, 9-inch 300g whipped heavy cream fruit of choice to garnish
Instructions In a 4 litre stainless pot heat milk and sugar over medium heat; bring to a boil, stirring often. Add vanilla, half the butter, half the orange liqueur and return to a boil. Add rice and stir until mixture returns to a boil. Simmer 5 minutes. Reduce heat, cover and let cook 20 minutes or until rice is tender and all liquid is absorbed. Remove from heat and let stand 10 minutes before using as directed below. To make each crepe: In large non-stick skillet, heat 1 tablespoon butter with 1 tablespoon liqueur. Add crepe to skillet and heat through, about 1 minute. Flip crepe and heat. Spoon filling into centre of crepe, fold crepe in half, then fold in half again forming a triangle 4 layers thick. Repeat with remaining crepes and filling. Serve each crepe topped with 2 tablespoons whipped cream and fruit of choice Recipe courtesy of USA Rice