ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
- Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
- After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
- Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.
CREAMY ORANGE RICE PUDDING
This rice pudding made with grains of creamy Arborio rice is flavored by orange juice, lemon zest, vanilla, and heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
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.
BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE
This pudding combo uses both rice and sweet Hawaiian bread (with a blast of blueberries, orange zest and juice) for texture and flavor, with evaporated milk for richness without the fat. You'd never know it was fewer than 300 calories per serving!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
- Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
- Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
- Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.
Nutrition Facts : Calories 282 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 56 milligrams, Sodium 321 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 30 grams
ORANGE RICE PUDDING
This comes from 1000 Great Recipes. Posting for ZWT3. "In Spain, Greece, Italy and Morocco rice puddings are a favorite dish, especially when sweetened with honey."
Provided by dicentra
Categories Dessert
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CRANBERRY-ORANGE RICE PUDDING
Velvety custard and sweet-tart fruit make a delightful combination. Serve it as part of a Yuletide brunch, too. -Anne Ashdown, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine cranberries, 1/3 cup sugar, orange juice and zest. Cook over medium heat until berries pop, about 10-12 minutes, stirring occasionally. Keep warm., In a large saucepan, combine 1-1/2 cups milk, rice and remaining sugar; bring to a boil over medium heat. Cook until thick and creamy, about 15 minutes, stirring occasionally. Whisk together eggs and remaining milk. Stir into rice mixture. Cook and stir until mixture reaches 160°, about 2 minutes., Remove from heat; stir in extract. Serve warm with cranberry topping. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 4g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 78mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.
APRICOT & ORANGE RICE PUDDING
Rice pudding with a fruity zing - made in the microwave
Provided by CJ Jackson
Categories Dessert, Treat
Time 17m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 325 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE-ORANGE RICE PUDDING
An American tweak from an all-time favorite Filipino comfort food Champorado. This can be served either hot or cold. Sprinkle some orange zest for garnish or splash evaporated milk over it before serving.
Provided by Joanna Lynne Cortina
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Stir milk, rice, sugar, orange juice, and orange zest together in a heavy saucepan; bring to a boil, reduce heat to medium-low, and cook, stirring frequently, until the rice is tender and the mixture is thickened, 35 to 40 minutes.
- Remove the saucepan from heat. Stir orange liqueur and cocoa powder through the rice mixture; add chocolate chips and stir until melted into the pudding.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 60.6 g, Cholesterol 13.4 mg, Fat 9.7 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 5.9 g, Sodium 71.5 mg, Sugar 37.7 g
RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM
Provided by Giada De Laurentiis
Categories dessert
Time 5h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
- Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.
ORANGE RICE PUDDING
Provided by Daniel Young
Categories Milk/Cream Citrus Dairy Rice Dessert Quick & Easy Orange Jam or Jelly Simmer Boil Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
VANILLA RICE PUDDING WITH GLAZED ORANGES, ORANGE-CARDAMOM MADELEINES AND ORANGE SABAYON
Steps:
- For the glazed oranges: Bring a large pot of water to a boil. Add the orange slices and cook until translucent, about 5 minutes. Transfer to a baking sheet.
- Cut a piece of parchment into a circle to fit a large shallow saucepan. Bring 2 cups water, the honey and sugar to a boil. Add the orange slices and place the parchment directly on top. Reduce the heat and simmer until the oranges are soft and the liquid has reduced to a syrup, 30 to 40 minutes.
- For the rice pudding: Put 1 3/4 cup water, the milk, rice, water, sugar, salt and vanilla seeds into a medium saucepan. Bring to a boil, and then simmer until almost all the liquid has absorbed, 18 to 20 minutes.
- Remove from the heat and stir until smooth. Remove the vanilla bean and cool.
- Whip the heavy cream until soft peaks form. Fold into the rice pudding.
- For the sabayon: Prepare a large ice bath and set aside. Fill a medium saucepan with 2 inches of water and set over medium heat to bring to a simmer.
- In a large stainless steel bowl, whisk together the egg yolks, sugar and salt until very pale yellow. Add the wine and whisk to combine. Place the bowl over the pan of simmering water and whisk until the eggs have thickened and tripled in volume, 5 to 10 minutes. Remove from the heat and transfer to the ice bath. Whisk until chilled.
- In a large bowl, whip the heavy cream until soft peaks form. Add the orange juice and fold into the chilled sabayon.
- Divide the pudding among serving dishes and top with the oranges slices and their syrup. Finish with the orange sabayon. Serve with Orange-Cardamom Madeleines.
- Preheat the oven to 325 degrees F. Butter and flour a madeleine mold pan.
- Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the honey and vanilla. Let cool for 10 minutes.
- Whisk the flour, baking powder, cardamom and salt together. Stir together the sugar and eggs in a medium bowl. Gently fold in the flour until well combined. Add the butter and fold until combined. Cover and refrigerate for 30 minutes.
- Spoon the batter into the prepared madeleine mold pan, filling each mold halfway Tap the pan on a work surface to eliminate air bubbles. Bake until the cookies are golden, 7 to 8 minutes.
INSTANT POT® COCONUT-ORANGE RICE PUDDING
Classic, creamy, and comforting rice pudding, styled up with some coconut and orange flavors sharing the stage equally. Garnish with toasted coconut and orange slices.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 26m
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot®). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
- Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
- Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 70.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 3.9 g, Sodium 257.1 mg, Sugar 28.1 g
HONEY-ORANGE RICE PUDDING
"Arborio rice is the key to this creamy pudding. The slow cooking allows the rice to become tender and absorb the honey & citrus flavors." -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange zest and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding is thickened, stirring occasionally., Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios.
Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 299mg sodium, Carbohydrate 79g carbohydrate (50g sugars, Fiber 2g fiber), Protein 12g protein.
ORANGE-CHOCOLATE RICE PUDDING
Fill your kitchen with the aroma of orange peel and Mexican cinnamon sticks simmering in chocolate rice pudding. This Orange-Chocolate Rice Pudding will please any dessert fans.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Use vegetable peeler to remove peel from half the orange; place in large saucepan. Cut remaining peel and white membrane from orange; discard. Cut orange into sections.
- Add water, rice and cinnamon sticks to orange peels in saucepan; stir. Bring to boil; cook on medium-low heat 20 min. or until rice is tender. Drain in colander. Remove orange peels and cinnamon sticks; discard.
- Return rice to saucepan; stir in 2% milk, evaporated milk and sugar. Cook on medium heat 20 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in sour cream.
- Spoon half the rice mixture into medium bowl. Add chocolate; stir until melted. Spoon 1/3 cup chocolate mixture into each of 12 dessert dishes; cover with remaining plain rice mixture. Cool to room temperature.
- Serve desserts topped with COOL WHIP, ground cinnamon and orange sections.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.9096 g, Sugar 0 g, Protein 5 g
ORANGE RICE PUDDING WITH GOLDEN RAISINS (CROCK POT)
Make and share this Orange Rice Pudding With Golden Raisins (Crock Pot) recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 3h2m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 381.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 19.5, Sodium 118.2, Carbohydrate 75.7, Fiber 1.5, Sugar 51.7, Protein 10.5
CRANBERRY ORANGE RICE PUDDING
A yummy little dessert, just right for this time of year. You'll enjoy the looks, the taste, and the ease of preparation of this dish. I don't remember where I got this recipe.
Provided by Lorraine of AZ
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
- Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
- Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
- Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
- NOTE: You can also use the rice from Chinese take-out in this recipe!
Nutrition Facts : Calories 299.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 29.4, Sodium 142.9, Carbohydrate 49.1, Fiber 1.2, Sugar 18.7, Protein 8.7
HONEY-ORANGE RICE PUDDING FOR TWO
"Arborio rice is the key to this creamy pudding. The slow cooking allows the rice to become tender and absorb the honey & citrus flavors." -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the milk, rice, sugar, 2 tablespoons honey, orange zest and salt to a boil. Reduce heat. Simmer, uncovered, for 25-30 minutes or until rice is tender and pudding is thickened, stirring occasionally., Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios.
Nutrition Facts :
CREAMY ORANGE RICE PUDDING WITH ALMONDS
This dish is best when prepared a few hours ahead and served at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Grate the zest from 1 orange. Slice this and 1 other orange in half; squeeze out juice. Combine zest and juice in a saucepan, and add rice, sugar, 5 cups water, cinnamon stick, and vanilla. Bring mixture to a boil over high heat, stirring constantly. Reduce heat, cover, and simmer until almost all the liquid is absorbed, about 20 minutes.
- Remove saucepan from heat. Stir several times, return cover, and let stand for about 15 minutes. Transfer to a large bowl, cover with a clean towel, and let cool.
- Using a sharp knife, remove the peel and pith from remaining oranges. Carefully cut out segments, and discard seeds. Set aside.
- Just before serving, whip cream until stiff. Fold cream, almonds, and all but 10 of the orange segments into rice mixture. Transfer pudding to a large bowl, and garnish with reserved orange segments.
RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM
Rice pudding with a mild orange flavor. I have never used the rum so I can't offer any comment on that part of the flavor. Chill time not included.
Provided by Annacia
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
- Bring the milk to a boil.
- Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
- Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
- Cook until the mixture thickens, 5 to 10 minutes longer.
- Spoon the rice pudding into bowls.
- Cover and refrigerate until cold, about 5 hours.
- Serve with orange segments if desired.
Nutrition Facts : Calories 399.6, Fat 10.1, SaturatedFat 5.7, Cholesterol 30.5, Sodium 122.3, Carbohydrate 65.3, Fiber 1, Sugar 41, Protein 12
ORANGE-CINNAMON RICE PUDDING
Provided by Food Network Kitchen
Time 40m
Yield 6-8 servings
Number Of Ingredients 11
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
My mom made this for my 19th birthday (according to the Tamil calender, this year it's a day before my "real" birthday) and I was so touched and thrilled that she took the effort to make me something special that I would've posted this recipe even if it wasn't fabulous. Well, but you know what... it IS fabulous!!! The sweetness of this recipe is just right for me, but some of you may need to make this sweeter according to your personal tastes. My mom made this without the dates (which I don't like) and orange rind, but the original recipe includes them. Please note that prep. time does not include cooling time. This is from "Sweet Encounters" by Sanjeev Kapoor.
Provided by Anu_N
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224.5, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.2, Sodium 51.6, Carbohydrate 42.5, Fiber 1, Sugar 26.2, Protein 5.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #rice #european #dinner-party #vegetarian #puddings-and-mousses #dietary #comfort-food #inexpensive #pasta-rice-and-grains #short-grain-rice #taste-mood #4-hours-or-less
You'll also love