Orange Rice Custard Food

OLD-FASHIONED RICE CUSTARD

Steps:

• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• Add milk, sugar, vanilla and salt.
• Blend well.
• Stir in rice and raisins.
• Set casserole in pan of water.
• Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

RICE CUSTARD

Steps:

• Preheat oven to 180 degree Celsius.
• Grease a 6 cup oven proof casserole dish.
• Place rice in casserole dish.
• Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
• Sprinkle extra nutmeg on top.
• Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
• Serve warm with a dollop of thick cream.

RICE FRITTERS WITH ORANGE BLOSSOM CUSTARD

Steps:

• Prepare the rice for the fritters: In a medium saucepan over medium heat, stir to combine the rice, milk, sugar, star anise, lemon and orange zest, a pinch of salt and the vanilla bean and scraped seeds. Once milk begins to simmer, reduce heat to low and cook rice for 25 to 30 minutes, until the liquid is almost all absorbed, stirring occasionally to make sure it doesn't stick to the bottom of the pot. Transfer cooked rice to a medium container, let cool for about 15 minutes, then cover and refrigerate for about 2 hours, or overnight. (If you chill the mixture overnight, let it come to room temperature before forming the fritters.)
• Make the custard: Heat the milk, heavy cream, sugar, orange zest and vanilla bean and seeds in a small saucepan over medium-high heat. Remove from heat when bubbles begin to form around the edges, about 2 minutes.
• In a separate small bowl, whisk egg yolks with the cornstarch, orange blossom water and lemon juice to make a smooth paste. Slowly pour the warm milk and cream into the paste, whisking continuously to make sure there are no lumps.
• Return the mixture to the pan over medium heat and cook for about 3 minutes, until you get a thick custard, whisking constantly. Remove the orange zest and vanilla bean, scraping off any custard that clings. Transfer to a small bowl, let cool for about 15 minutes, then cover the surface directly with plastic wrap and refrigerate for at least 1 hour or overnight, until completely cool and set.
• Just before serving, fry the fritters: Fill a deep saucepan with about 2 inches/5 centimeters vegetable oil and bring to 350 degrees Fahrenheit/180 degrees Celsius over medium heat. (You may need more than 3 1/2 cups/800 milliliters oil; getting the proper depth is important to make sure the fritters fry properly.)
• Meanwhile, mix cinnamon and sugar together and set aside on a large plate. Remove the rice mixture from the fridge and discard the star anise and vanilla bean. Using your hands, break up the rice mixture, then stir in the rum and the two egg yolks until the mixture is uniform, using your hands if necessary. Add currants and flour and mix well to combine.
• Whisk the two egg whites with a pinch of salt in a stand mixer on high speed until stiff peaks form. Gently fold egg whites into rice mixture until no streaks of white remain.
• Once the oil is up to temperature, use two tablespoons to drop spoonfuls of the rice mixture into the oil; each fritter should be a 1-inch/3-centimeter sphere. (An old-fashioned ice cream scoop also works well.) Fry five or six fritters at a time, for 1 to 2 minutes on each side, until crisp, golden brown and puffy. Using a slotted spoon, transfer fritters to a paper towel-lined plate to remove excess oil, and then immediately roll in the cinnamon sugar. Serve warm by themselves, or with the cold custard if you've made it, or with some whipped cream.

BEST EVER RICE CUSTARD PUDDING

Steps:

• Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
• Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

OLD FASHIONED BAKED CUSTARD RICE PUDDING

Steps:

• 1. Preheat oven to 350. Put a kettle of water on to boil.
• 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
• 3. Add sugar and whisk to combine.
• 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
• 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
• 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
• 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
• 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.

ORANGE-CINNAMON RICE PUDDING

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 RICE CUSTARD

Steps:

• Heat oven to 350°F
• Coat a 1 qt deep casserole dish with nonstick spray.
• In small pan over medium heat, heat the milk till very hot but NOT boiling.
• Meanwhile, in medium bowl, beat eggs.
• Stir in sugar, rice, vanilla, orange, orange rind and salt.
• Stir in hot milk.
• Pour into casserole dish.
• Place casserole in 9x9x2 pan.
• Place in oven; fill pan with boiling water to a depth of 1".
• Bake for 10 minutes.
• Stir .
• Bake another 10 minutes.
• Stir.
• Sprinkle with nutmeg and bake 10-15 minutes longer till knife inserted comes out clean.
• Remove casserole from water bath.
• cool custard on wire rack.
• Serve at room temperature or chill at least 1 hr and serve cold.

ORANGE-VANILLA FROZEN CUSTARD

Steps:

• Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
• Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
• Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

ORANGE CUSTARD SAUCE

Steps:

• In a heavy saucepan, combine the granulated sugar, flour, and salt.
• Add orange zest, lemon and orange juices, and egg yolks. Blend well.
• Cook over low heat, stirring, until thickened and smooth.
• Stir in butter and cool.
• Whip the cream and fold into the cooled orange mixture.

SOFT ORANGE CUSTARD

Steps:

• In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.

OLD-FASHIONED RICE CUSTARD

Steps:

• In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.