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.
DANISH RICE PUDDING WITH ALMONDS
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Provided by Linda Pedersen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
- In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
- Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g
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
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.
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 ALMONDS AND CHERRY SAUCE
Categories Milk/Cream Mixer Dairy Fruit Nut Rice Dessert Christmas Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
- Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.
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