Honey Orange Rice Pudding For Two Food
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.
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
HONEY RICE PUDDING
A recipe by Martha Stewart. The honey can be replaced with real maple syrup. I always refrigerate and serve it with the drizzled honey and cinnimon over top.
Provided by FrVanilla
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.
Nutrition Facts : Calories 304.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 22.9, Sodium 138.2, Carbohydrate 50.2, Fiber 0.7, Sugar 30.9, Protein 8.9
ORANGE RICE PUDDING WITH HONEY
This recipe has Greek origins. It is always a little different depending upon the type of honey, rice, and oranges used, but it's always good. I like dark honeys such as buckwheat, but others may prefer something lighter such as clover, acacia, or orange blossom. The recipe comes from Cooking in a Casserole (1967) by Robert Ackart, though I have made some changes to it. The recipe gives instructions to bake it in the oven, but one can also cook it in a pot on the stove top on low heat and be done in 30 minutes--lots of stirring. Orange juice and liqueur are added last to keep the flavors strong.
Provided by Cooking Beast
Categories Dessert
Time 3h15m
Yield 1 pudding, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2 or 3 quart casserole dish, combine milk and rice honey and bake, uncovered, at 250 degrees F for 3 hours, or until the rice is tender and most of the liquid is absorbed.
- After first hour, add orange rind and honey.
- Optional; When done, add raisins and walnuts.
- Dust pudding with ground cinnamon and nutmeg.
- In small sauce pan, simmer sugar and orange juice for 5 minutes. Add liqueur and orange rind and cook a few minutes more.
- Serve pudding warm or chilled, Serve sauce separately.
Nutrition Facts : Calories 346.8, Fat 9.3, SaturatedFat 4, Cholesterol 22.8, Sodium 81.7, Carbohydrate 60.9, Fiber 1.2, Sugar 37.9, Protein 7.7
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