Orange Rice Pudding With Honey Recipes

ORANGE RICE PUDDING

Steps:

• Mix the rice with the milk, honey and orange rind in a saucepan and bring to a boil.
• Reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 ¼ hours, stirring regularly.
• Remove the lid and continue cooking and stirring for 15-20 minutes until the rice is creamy.
• Pour in the cream and simmer for 5-8 minutes longer.
• Serve the rice sprinkled with chopped pistachios.

CREAMY ORANGE RICE PUDDING

Steps:

• Remove zest from orange using the smallest holes on a box grater, and set aside. Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and set aside. Squeeze juice from membranes over sections before discarding.
• Place the Arborio rice, milk, reserved orange zest, lemon zest, vanilla bean and seeds, salt, and sugar in a medium saucepan, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the rice is tender and most but not all of the liquid has been absorbed, 20 to 25 minutes. Stir in the heavy cream. Remove the vanilla bean, and serve the pudding in small bowls garnished with orange sections.

ORANGE RICE PUDDING

Steps:

• Squeeze out excess water from the raisins and keep aside.
• Boil milk in a non-stick saucepan.
• Drain and add rice to the boiling milk, reduce heat to low and cook, stirring continuously until the rice is soft and the milk is completely absorbed.
• Remove from heat and cool to room temperature.
• Combine cooked rice with honey, raisins, vanilla, grated orange rind and chopped dates (if desired), and fresh orange juice.
• Pour into a medium ceramic or glass ovenproof dish.
• Bake the pudding in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 15 minutes.
• Serve warm or chilled.

ORANGE-CINNAMON RICE PUDDING

Steps:

• Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
• Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
• Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
• Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

ORANGE RICE PUDDING WITH HONEY

Steps:

• In a 2 or 3 quart casserole dish, combine milk and rice honey and bake, uncovered, at 250 degrees F for 3 hours, or until the rice is tender and most of the liquid is absorbed.
• After first hour, add orange rind and honey.
• Optional; When done, add raisins and walnuts.
• Dust pudding with ground cinnamon and nutmeg.
• In small sauce pan, simmer sugar and orange juice for 5 minutes. Add liqueur and orange rind and cook a few minutes more.
• Serve pudding warm or chilled, Serve sauce separately.

APRICOT & ORANGE RICE PUDDING

Steps:

• Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
• Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP

Steps:

• Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
• Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
• Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.