Budino de Riso

1 quart milk (whole is best though not necessary)
1 1/2 cups rice
3/4 cup sugar
1/2 cup sultana raisins
2 tablespoons minced candied orange peel
2 eggs + 2 yolks
1/4 cup unsalted butter
A shot glass of rum or cognac
1/2 teaspoon vanilla extract (or a vanilla bean)


Bring 2/3 of the milk to a simmer and add the rice. Cook until it’s half done, then stir in the sugar, raisins, candied orange peel, a pinch of salt, and the butter. Continue to cook, stirring and adding milk as the rice absorbs it, until the rice is quite done and the grains are soft. Remove the mixture from the fire, let it cool till it is hot but not boiling, and stir in the eggs, liquor, and vanilla, mixing well. Pour the mixture into a smooth sided pudding mold that’s been well greased with butter and dusted with breadcrumbs, and bake it at 350 F for a half hour or until set. Serve it hot.