Orange Rice Pudding With Golden Raisins Crock Pot Food

ORANGE RICE PUDDING WITH GOLDEN RAISINS (CROCK POT)

Steps:

• In a crock pot combine milk, sugar & rice, then cover & cook, stirring occasionally, on high for 3 to 3 1/2 hours until creamy.
• Spoon into a serving bowl & after stirring in the raisins & zest, let it set ~ Pudding will thicken as it cools.
• Before serving, dust lightly with nutmeg.

ORANGE RICE PUDDING

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

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.

ORANGE BLOSSOM RICE PUDDING

Steps:

• Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
• Bring to a boil and cook until rice is tender.
• Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
• Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
• While stirring the rice, slowly add the cornstarch mixture.
• Mix in the orange blossom water and bring to a boil.
• Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
• Cool at room temperature and then refrigerate for at least one hour.
• Dust with cinnamon before serving.

RICE PUDDING WITH GOLDEN RAISINS

Steps:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

SLOW COOKER RICE PUDDING

Steps:

• Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
• Cook on High for 2 1/2 hours.
• Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
• Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
• Continue cooking on High until creamy, about 15 minute more.
• Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

ORANGE RICE PUDDING WITH MINTED ORANGE/CRANBERRY GLAZE

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.