Orzo Saucepan Pudding Recipes

WHITE CHOCOLATE ORZO PUDDING

Steps:

• Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
• Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.

ORZO SAUCEPAN PUDDING

Steps:

• Combine the milk and sugar in a small heavy saucepan.
• Scald milk, stirring, over medium-low heat.
• Stir in orzo.
• Cook,stirring frequently and adjusting the heat to prevent milk from boiling over, until mixture is very thick and orzo tender to the bite, 20 to 25 minutes.
• Off heat, stir in the vanilla.
• Pour mixture into a large bowl or 4 individual custard cups.
• Cool slightly.
• Serve warm or at room temperature.

ORZO PUDDING

Steps:

• Heat orzo and milk in a medium saucepan over medium-high heat, stirring constantly.
• Once simmering, reduce heat to medium-low and stir occasionally for 15 minutes, or until orzo is cooked.
• In a bowl, whisk the egg yolk, egg, sugar and salt.
• Slowly whisk the egg mixture into the orzo mixture and heat over medium-low stirring constantly until the mixture starts to thicken.
• Remove from heat and stir in vanilla extract and cinnamon.
• Can be served warm or chilled.

ORZO PUDDING

Steps:

• Preheat oven to 350° F. Combine milk and orzo in heavy medium saucepan. Bring to simmer, stirring constantly. Reduce heat to medium-low and cook uncovered until orzo is tender, stirring mixture occasionally and scraping bottom of pan, about 15 minutes.
• Whisk egg yolks, whole egg, sugar and salt in medium bowl to blend. Gradually whisk in hot milk and orzo mixture. Add raisins. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and just begins to bubble, about 3 minutes. Stir in vanilla and nutmeg. Divide pudding among four 3/4-cup custard cups. Place custard cups in 8x8-inch baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until puddings are set, about 15 minutes. Remove from pan. Serve warm, or cover and chill up to 1 day.

ORZO AND RICE

Steps:

• In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
• Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
• Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

PARMESAN GARLIC ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

CHOCOLATE AND COCONUT ORZO PUDDING

Steps:

• In a large heavy saucepan, scald the milk.
• Milk boils over easily, so be careful.
• Gradually stir in the orzo and cool, stirring frequently and adjusting the heat to prevent the milk from boiling over, until mixture is thickened and orzo is tender to the bite, about 20 to 25 minutes.
• Stir in the sugar until it is dissolved.
• Add the chocolate and the coconut; stir, off the heat, until the chocolate is melted.
• Add the vanilla nad salt.
• Let cool at room temperature.
• Serve spooned into dessert bowls with cold heavy cream drizzled over the top.