Ruby red grapefruit rice pudding DSC 0607

Rice pudding with grapefruit and pecans

In Mary Koock Faulk’s The Texas Cookbook, I came across a side dish that cooked rice with the juice and zest from an orange. Since both are key Texan crops, I decided to give it a try. Though I made it even more Texan by swapping out the orange for Ruby Red grapefruit since it's the state's fruit. My idea, however, was not a success.

While it seemed like the grapefruit would pair well with the rice, I kept thinking the combination would be superior if it was in something sweet instead of savory. The bittersweet fruit . . .


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