Orange Rice Pudding With Minted Orangecranberry Glaze Recipes

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

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.

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:

• Bring rice, milk, vanilla bean, and salt to a boil in a medium saucepan. Reduce heat to medium; simmer, stirring frequently, until rice is tender and has absorbed most liquid, about 20 minutes.
• Remove from heat. Discard vanilla bean; stir in sugar and orange zest. Rice pudding can be served warm, cold, or at room temperature. Garnish each portion with 1 1/2 teaspoons pistachios.

ORANGE RICE PUDDING

Steps:

• 1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
• 2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
• 3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
• 4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
• 5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
• 6. To serve, surround each serving of rice pudding with orange sections.

ORANGE BLOSSOM RICE PUDDING

Steps:

• Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
• Bring to a boil and cook until rice is tender.
• Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
• Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
• While stirring the rice, slowly add the cornstarch mixture.
• Mix in the orange blossom water and bring to a boil.
• Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
• Cool at room temperature and then refrigerate for at least one hour.
• Dust with cinnamon before serving.

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.

ORANGE RICE PUDDING WITH GOLDEN RAISINS (CROCK POT)

Steps:

• In a crock pot combine milk, sugar & rice, then cover & cook, stirring occasionally, on high for 3 to 3 1/2 hours until creamy.
• Spoon into a serving bowl & after stirring in the raisins & zest, let it set ~ Pudding will thicken as it cools.
• Before serving, dust lightly with nutmeg.