Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.
- 1 1⁄2 cups fruit preserves, preferably cloudberry or raspberry
- 2 oranges, peeled and cut into segments
- 1 cup basmati rice
- 1 tsp. kosher salt
- 4 cups heavy cream
- 2 sticks cinnamon
- 1 cup confectioners' sugar
- 1⁄2 cup vanilla sugar
Put preserves into a 1-qt. saucepan and bring to a simmer over medium heat; cook until slightly reduced and thickened, about 5 minutes. Roughly chop orange segments and stir into preserves. Remove pan from heat; set aside.
Combine rice, salt, and 2 cups water in a 2-qt. saucepan and bring to a boil, stirring occasionally. Reduce heat to low, cover partially, and simmer until water is absorbed, 8-10 minutes. Stir in 3 cups heavy cream and cinnamon and bring to boil. Reduce heat to low, cover partially, and simmer, stirring occasioanally, until rice is tender and mixture has thickened, 30-35 minutes. Remove pan from heat and transfer rice mixture to a large bowl; let cool for 15 minutes. Stir confectioners' sugar into rice mixture. Whisk remaining cream in a medium bowl until soft peaks form; add vanilla sugar to cream and whisk until stiff peaks form. Fold whipped cream into rice mixture. Scoop pudding into serving bowls and top with preserves. Serve at room temperature.