Vanilla Rice Puddings With Glazed Oranges Recipes

Steps:

• Make the glazed oranges: Bring a large pot of water to a gentle boil. Add oranges, and cook until almost translucent, about 5 minutes. Using a slotted spoon, carefully transfer to a baking sheet.
• Cut a parchment circle to fit a large, shallow saucepan. Bring water, honey, and sugar to a boil in the pan, stirring to dissolve sugar and honey. Add oranges, and place parchment directly on surface. Reduce heat, and gently simmer until oranges are soft and liquid has reduced to a syrup, about 24 minutes. Let cool. (Oranges and syrup can be refrigerated in an airtight container up to 1 week.)
• Make the rice pudding: Put rice, water, milk, sugar, vanilla bean and seeds, and salt into a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat. Cover, and simmer until almost all of the liquid has been absorbed, 16 to 17 minutes. Remove from heat, and stir until smooth. Transfer to a bowl; let cool. Discard vanilla bean.
• Beat cream until very soft peaks form. Fold into rice mixture. Divide pudding among serving dishes; top with orange slices, and drizzle with syrup.

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.

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.

Steps:

• ORANGE/CRANBERRY GLAZE: Place the orange juice and cranberries in a small saucepan. Bring to simmer over medium heat and reduce mixture by half. This should take about 15 minutes. Stir in the honey.
• Rub the mint leaves vigorously between your fingers to release the natural oil then stir into the glaze.
• Let mixture stand 10 minutes, then remove the mint.
• PUDDING: In a medium size saucepan, place the half and half and milk. Add the raw sugar, vanilla bean or extract and orange zest.
• Bring to a simmer over medium heat, stirring continually until the sugar is dissolved. Place the eggs in a medium mixing bowl. Now {{slowly}} pour the hot milk liquid into the eggs while whisking constantly until the liquid is absorbed. Next, whisk in the orange juice and stir in the hot rice and dried cranberries.
• Pour the mixture back into the saucepan and cook over medium heat until the mixture becomes hot and slightly thickened, approximately 3-4 minutes. Keep stirring constantly to avoid scorching.
• Preheat oven to 350 degrees. Spray or butter a 9x9 inch baking dish.
• Pour the warm pudding into the prepared baking dish and bake in oven for 15 minutes, or until the pudding is {{softly}} set (the mixture should "jiggle" when dish is shaken.).
• Use an ice cream scoop to portion out the pudding. Drizzle the prepared orange/cranberry glaze over each serving and garnish with fresh mint leaves if desired.
• Each serving is approximately 7 ounces.

Steps:

• Place rice in a saucepan with 1 cup water. Bring to simmer, cover and cook 15 minutes. Set aside, covered, 15 minutes longer.
• Meanwhile, combine the coconut milk, 1/4 cup of the cream and the vanilla bean in a heavy saucepan. Scald, then remove from heat. Remove the vanilla bean.
• In a mixing bowl, beat the egg yolks with 1/3 cup of the sugar. Add the scalded coconut-milk mixture, a little at a time at first, and mix well with the egg yolks. Return to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon. Do not overcook. Remove from the heat, and continue stirring for 1 minute.
• Strain the custard into a bowl, and stir in salt and two tablespoons of the rum. Fold in rice, cover and chill until very cold, at least 4 hours.
• Whip the remaining cream until stiff, then fold into the rice and custard mixture. Spread the pudding in an oven-proof dish, about 9 inches square, that can go to the table. Refrigerate until just before serving.
• Mix fruit and remaining rum.
• Preheat broiler. Sprinkle remaining sugar on the surface of the pudding, and place under a broiler just until top is lightly browned. Serve at once, with fruit on the side.

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.

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.