3/4 cup long-grain white rice
pinch of salt
4 cups milk
5 eggs
2 cups sugar or 2 cups honey or a mixture
8tbs. butter,melted and cooled
2 tbsp. orange flower water or 4 tbsp. orange flavored liqueur
8 oz diced candied orange peel
about 1 cup orange marmalade
2-3 tablespoons water
confectioners' sugar, for dusting
Put the rice and salt in a large heavy-bottomed saucepan. Add the milk and bring to a boil, stirring occasionally. Reduce the heat to low and simmer gently for about 25 minutes until the rice is tender and creamy. Remove from heat.
Pass the cooked rice through a food mill into a large bowl. Alternatively, process in a food processor for about 30 seconds until smooth. Set aside. Stir from time to time to prevent a skin from forming.
Meanshile, using an electric mixer, beat the eggs with the sugar in a large bowl for about 4 minutes until very light and creamy. Gently fold into the rice with the melted butter. Stir in half the orange liqueur then the candied orange peel.
Pour into a well-buttered 8-cup souffle dish or charlotte mold. Place the dish in a roasting pan and pour in enough boiling water to come 11/2 inches up the side of the dish.
Bake in a preheated oven at 350 degrees F for about 25 minutes until puffed and lightly set. Transfer the dish to a wire rack to cool slightly.
Heat the marmalade with the water stirring until dissolved and smooth. Stir in the remaining orange flower water and pour into a sauceboat or pitcher. Dust the top of the pudding with the confectioners' sugar and serve warm with the marmalade sauce.