For the rice:
3/4 cup Anson Mills Carolina Gold rice
11/2 cups whole milk
1/2 cup water
1/4 cup sugar
1/4 tsp. kosher salt
1 tsp. ground chamomile (available at Whole Foods)
For the custard:
11/2 cups whole milk
1/8 tsp. kosher salt
1/2 vanilla bean
4 egg yolks
1/4 cup sugar
1/2 cup cold heavy cream
For the raspberry sauce:
2 pints fresh raspberries
2 Tbs. fresh lime juice
1 Tbs. sugar
2 tsp. raspberry vinegar
1 tsp. extra-virgin olive oil
1 tsp. ground chamomile (available at Whole Foods)
1 tsp. kosher salt
For the rice:
Place the rice, milk, water, sugar, and salt in a heavy-bottomed saucepan over medium heat and stir to combine. Bring to a simmer, cover and cook, stirring occasionally, for 20 minutes, or until the rice has absorbed all of the liquid and is tender. Remove from the heat and gently fold in the chamomile. Place the rice in a large mixing bowl and let cool to room temperature. Cover and refrigerate.
For the custard:
Place the milk and salt in a medium saucepan. Split the vanilla bean and use a paring knife to scrape the seeds. Add the seeds and bean to the saucepan. Bring the mixture to a simmer over medium heat.
Whisk the egg yolks and sugar together in a medium mixing bowl. Slowly whisk a fourth cup of the hot milk into the mixture to warm the yolks. Whisk the mixture back into the saucepan of hot milk. Reduce the heat to low and simmer the custard, stirring occasionally, until it thickens and coats the back of a spoon, about five minutes.
Strain the custard through a fine mesh sieve into a large mixing bowl. Make an ice bath with equal parts ice and water. Fold the rice into the custard and set the bowl in the ice bath. Gently stir the mixture until it is cold.
Put the heavy cream in a medium mixing bowl. Using a large whisk or a hand mixer, whip the cream until it holds soft peaks. Using a rubber spatula, fold the whipped cream into the rice mixture. Cover and refrigerate. Tightly covered, the rice pudding will keep for up to four days in a refrigerator.
For the raspberry sauce:
Roughly chop one pint of the raspberries and place them in a medium mixing bowl. Juice the other pint of raspberries. (You’ll need 1/4 cup of juice.) Add the raspberry juice, lime juice, sugar, raspberry vinegar, olive oil, chamomile, and salt to the chopped raspberries and stir to combine. Cover and refrigerate. Tightly covered, the raspberry sauce will keep for up to three days in a refrigerator.
To serve:
When ready to serve the rice pudding, divide it into four chilled bowls or compote glasses. Spoon the raspberry sauce in a thin, even layer over the rice pudding and serve.
