CHOCOLATE AND ORANGE BROWN RICE TREATS
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Lightly grease an 8-inch square baking dish with coconut oil. Line the baking dish with one strip of parchment paper and set aside.
- To a large bowl, add the rice cereal. In a small saucepan over medium heat, bring the maple syrup to a simmer. Whisk in the almond butter, orange zest and salt until smooth. Remove from the heat and pour the mixture over the cereal. Using a rubber spatula, toss well to coat. When cool to the touch, stir in the chocolate chips. Pour into the prepared baking dish and refrigerate until set, about 1 hour. Cut into bars and serve.
RICE PUDDING WITH VANILLA BEAN, ORANGE AND RUM
Provided by Giada De Laurentiis
Categories dessert
Time 5h45m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
ORANGE-FLAVORED RICE
Steps:
- Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.
RICE PUDDING FROM RIVIERA HOTEL LAS VEGAS
This recipe was given to my mom when she and my dad were on one of their trips to Las Vegas. They liked the food at this hotel so they stayed their quite often. One trip my mom wasn't feeling very well and asked the chef to send her up something soothing. This is what he sent up and she really enjoyed it. When she asked for the recipe, he graciously shared it with her and it became a family favorite. On a day when I'm in a lot of pain, this is a go-to recipe. It is simple to make and delicious. Even folks who aren't real fond of puddings will enjoy this. I've kept this one close to my chest for years but it's time to share!!! Bon appetit-- plantfreek
Provided by plantfreek
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put first three ingredients into a pan and boil together for four minutes.
- Put together your double boiler and in the top pan put the milk and butter. Add the hot rice mixture to this and cook in double boiler for 11/2 hours. Stir occasionally.
- Lightly beat the two eggs in a bowl and stir into them a 1/2 cup of the hot mixture. (You are tempering the eggs at this point, bringing temperature of eggs slowly up to that of hot mixture so you don't end up with scrambled eggs!) Add another 1/2 cup of hot mix to eggs and stir. Slowy add egg mixture back into the hot rice mixture a little at a time and stir well.
- Add sugar to rice and cook for a few minutes til sugar dissolves. Adjust salt now to your personal preference.
- Lower burner temperature under double boiler to lowest setting and add vanilla and raisins. Cook and stir gently for 1-2 minutes.
- Remove from heat and pour into serving dishes. Sprinkle cinnamon and sugar on top of bowls to taste. Serve warm or cold. Store leftovers in refrigerator.
Nutrition Facts : Calories 390.4, Fat 12.8, SaturatedFat 7.5, Cholesterol 103.8, Sodium 174.7, Carbohydrate 59.2, Fiber 1.3, Sugar 32.3, Protein 10
AMERICANA HOTEL ORANGED RICE PUDDING/CARRIE SHERIDAN
Make and share this Americana Hotel Oranged Rice Pudding/Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scald milk in a bowl sitting over a pot of very hot, not boiling, water.
- Pare the orange like an apple, going round and round so that the peel is in one long spiral.
- Add the orange peel, rice, sugar and salt to the scalded milk.
- Cook, covered, over the hot water OR over a low flame until the rice is tender - usually 20-30 minutes.
- Stir with a wooden spoon occasionally during the first part of the cooking.
- Remove the peel.
- Combine cream and egg yolks well.
- Whisk a spoonful of the hot milk mixture into the yolks.
- Then add a little more, being careful to go slowly so you don't cook the yolks.
- When you have a cup of the cream and yolk mixture successfully added to the hot milk mixture, add this all to the hot milk, whisking constantly --.
- Continue cooking, covered, about 20 minutes, stirring now and then.
- Remove from heat.
- Add vanilla.
- Pour pudding into cups and serve.
- You can chill these also, if desired.
- [scalding milk can seem intimidating - you can just heat the milk to JUST boiling and then cheat by adding cornstarch dissolved in cold water to make a runny paste, in small amounts until the milk is thickened to where you would like it to be - depending if you'd like this to be soupy or quite firm as a pudding.
- do NOT be afraid to experiment.
Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 9, Cholesterol 104.5, Sodium 389.8, Carbohydrate 41.9, Fiber 0.9, Sugar 19.6, Protein 8.6
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