Orzo Pudding Recipes

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.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
• Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
• Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.

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.