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.
CREAMSICLE PUDDING
Make and share this Creamsicle Pudding recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve jello into 1 cup boiling water.
- Put 4 ice cubes in measuring cup and fill to 1 cup with cold water.
- Add to dissolved jello.
- Cool for 5 minutes.
- Beat in powdered pudding until well mixed.
- Chill for 15 minutes.
- Fold in container of cool whip and chill 10 minutes.
Nutrition Facts : Calories 352.1, Fat 14.5, SaturatedFat 12.5, Sodium 460.1, Carbohydrate 54.7, Sugar 53.7, Protein 2.4
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 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.
BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP
Take rice pudding to the next level with a little spice and oranges in honey with pomegranate syrup. It's a decadent and easy dessert that only takes 10 minutes to prep
Provided by Diana Henry
Categories Dessert
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
- Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
- Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.
Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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 CREAMSICLE SUMMER PUDDING RECIPE BY TASTY
This take on an Italian-inspired summer pudding features the nostalgic flavors of orange creamsicle. We dip ladyfingers in an orange juice and gelatin mixture and arrange them around a bowl to create a dome, which we fill with a light and refreshing mixture of mascarpone cheese, whipped cream cheese, orange zest, orange liqueur, and mandarin orange segments. Serve with whipped cream, more mandarin oranges, and a sprig of mint for a pop of color!
Provided by Tikeyah Whittle
Categories Desserts
Time 6h45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
- Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
- Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
- In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
- Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
- Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
- Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
- When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
- Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
- Enjoy!
DREAMSICLE PUDDING
Make and share this Dreamsicle Pudding recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 47m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat up one cup of water.
- Place orange jello mix into small mixing bowl and pour hot water on top.
- Mix until jello is dissolved completely.
- Next, add 3 ice cubes to the same measuring cup and add water to the 1 cup line.
- Pour this into jello and let set for five minutes.
- While the jello is cooling, drain mandarin oranges and set aside.
- You can omit this step if you don't want to add oranges.
- With an electric mixer, beat in instant vanilla pudding to jello mixture.
- Once again, let stand for 5 minutes.
- Now fold in whipped topping into jello/pudding mixture until well blended.
- Fold in mandarin oranges.
- Place in refrigerator until mixture sets.
ORANGE CREAMSICLE PIE
Make and share this Orange Creamsicle Pie recipe from Food.com.
Provided by Debs Recipes
Categories Pie
Time 10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 6
Steps:
- Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
- Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.
- Divide filling between graham crusts; chill at least 3 hours before serving.
Nutrition Facts : Calories 299.3, Fat 17.5, SaturatedFat 10.5, Cholesterol 15.6, Sodium 297.4, Carbohydrate 33.8, Fiber 0.3, Sugar 27.2, Protein 2.8
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