Christmas Rice Pudding with Lingonberry Sauce

To make pudding: Preheat oven to 300 degrees F. Coat an 8- or 10-cup decorative mold, brioche pan or Bundt pan with cooking spray.

Combine 4 cups milk, rice, 1/2 cup sugar, butter, cinnamon sticks, cardamom and almond in a heavy ovenproof pot or Dutch oven; bring to a simmer over medium heat, stirring frequently. Remove from the heat and lay a piece of parchment or wax paper directly on the surface of the rice to prevent browning during baking. Top with the lid and place in the oven to bake until the rice is extremely tender and has absorbed nearly all of the milk, 50 to 60 minutes.

Meanwhile, mix amaretto, gelatin and vanilla in a small bowl; set aside. Heat the remaining 2 cups milk in a heavy saucepan until steaming. Whisk together eggs, egg white, cornstarch, orange zest and the remaining 1/3 cup sugar in a bowl. Gradually whisk in the hot milk. Return the liquid to the pan and cook, whisking constantly, until the custard simmers and thickens. Remove from the heat and immediately whisk in the reserved gelatin mixture. Pour the custard through a fine strainer set over a large bowl.

Once the rice is cooked, remove the cinnamon sticks. Add the rice to the custard, avoiding any lumps on the side of the pan. Stir to combine, then cool to room temperature. Pour the pudding into the prepared mold, cover and refrigerate until firm, at least 5 hours.

To make garnishes: Remove long strips of zest from the orange with a vegetable peeler; cut the strips lengthwise into julienne. Put the strips in a small saucepan, cover with cold water and bring to a simmer. Blanch for 5 minutes, then drain. Return the strips to the pan. Add sugar and water and bring to a simmer. Cook over low heat until the strips are translucent and the syrup is slightly thickened, 10 to 15 minutes. Remove the candied strips to a piece of wax paper to cool. Store, loosely covered, at room temperature.

To make sauce: Squeeze 1/2 cup juice from the orange; strain into a small bowl and stir in lingonberries. Cover and refrigerate until serving time.

To unmold pudding: One to 2 hours before serving, dip the mold briefly in a bowl of hot water to loosen the pudding. Insert the tip of a knife or metal spatula between the pudding and the mold and pull gently to release the air lock. Wipe the mold, set a serving plate on top and invert the two, giving a sharp downward shake to release the pudding. Return to the refrigerator until serving time. Just before serving, garnish the top with the candied orange zest and almonds. Spoon a little lingonberry sauce around the edges and pass the remaining sauce separately.