Cranberry Orange Rice Pudding Recipes

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CRANBERRY AND ORANGE WILD RICE



Cranberry and Orange Wild Rice image

Provided by Sandra Lee

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup dried cranberries
1 1/4 cups water
1 cup fresh orange juice
1 tablespoon unsalted butter
1 (8-ounce) package long-grain and wild rice (recommended: Uncle Ben's)
1 orange, zested
1/2 cup sliced almonds

Steps:

  • Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
  • In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

CHOCOLATE-ORANGE RICE PUDDING



Chocolate-Orange Rice Pudding image

An American tweak from an all-time favorite Filipino comfort food Champorado. This can be served either hot or cold. Sprinkle some orange zest for garnish or splash evaporated milk over it before serving.

Provided by Joanna Lynne Cortina

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 8

Number Of Ingredients 8

5 ½ cups milk
1 cup Arborio rice
⅔ cup white sugar
2 tablespoons orange juice
1 ½ teaspoons grated orange zest
2 tablespoons orange liqueur
1 tablespoon unsweetened cocoa powder
1 cup semisweet chocolate chips

Steps:

  • Stir milk, rice, sugar, orange juice, and orange zest together in a heavy saucepan; bring to a boil, reduce heat to medium-low, and cook, stirring frequently, until the rice is tender and the mixture is thickened, 35 to 40 minutes.
  • Remove the saucepan from heat. Stir orange liqueur and cocoa powder through the rice mixture; add chocolate chips and stir until melted into the pudding.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 60.6 g, Cholesterol 13.4 mg, Fat 9.7 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 5.9 g, Sodium 71.5 mg, Sugar 37.7 g

CRANBERRY-ORANGE RICE PUDDING



Cranberry-Orange Rice Pudding image

Velvety custard and sweet-tart fruit make a delightful combination. Serve it as part of a Yuletide brunch, too. -Anne Ashdown, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 8

1 cup fresh or frozen cranberries
1/3 cup plus 1/2 cup sugar, divided
1/2 cup orange juice
4 teaspoons grated orange zest
2 cups 2% milk, divided
2 cups cooked rice
2 large eggs
1/4 teaspoon orange extract

Steps:

  • In a small saucepan, combine cranberries, 1/3 cup sugar, orange juice and zest. Cook over medium heat until berries pop, about 10-12 minutes, stirring occasionally. Keep warm., In a large saucepan, combine 1-1/2 cups milk, rice and remaining sugar; bring to a boil over medium heat. Cook until thick and creamy, about 15 minutes, stirring occasionally. Whisk together eggs and remaining milk. Stir into rice mixture. Cook and stir until mixture reaches 160°, about 2 minutes., Remove from heat; stir in extract. Serve warm with cranberry topping. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 4g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 78mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.

ORANGE RICE PUDDING WITH MINTED ORANGE/CRANBERRY GLAZE



Orange Rice Pudding With Minted Orange/Cranberry Glaze image

From chef and cookbook author Michel Nischan as printed in our local newspaper. The basmati rice I think, gives the pudding an especially delightful flavor and lovely scent. Time to dust off the ol' rice cooker! Freshly squeezed orange juice is the way to go! FYI: I was out of oranges and basmati rice when I prepared this last time so I used honey tangerines and jasmine rice instead! Really good!

Provided by COOKGIRl

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

1 cup orange juice
1/2 cup dried cranberries
1/2 cup honey
2 sprigs of fresh mint
1 cup half-and-half
1 cup milk
1/3 cup raw sugar
1/4 vanilla beans or 1/2 teaspoon pure vanilla extract
2 tablespoons orange zest, finely minced
3 eggs, beaten well
1 cup orange juice
3 cups basmati rice, cooked and still warm
1/2 cup dried cranberries (I used orange essence dried cranberries from Trader Joe's)
10 fresh mint sprigs

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.

Nutrition Facts : Calories 379.3, Fat 6.8, SaturatedFat 3.1, Cholesterol 68.2, Sodium 48.5, Carbohydrate 72.5, Fiber 2.7, Sugar 25.7, Protein 8.3

ORANGE-CINNAMON RICE PUDDING



Orange-Cinnamon Rice Pudding image

Provided by Food Network Kitchen

Time 40m

Yield 6-8 servings

Number Of Ingredients 11

1 strip orange peel, plus 1/2 teaspoon grated zest
1 tablespoon unsalted butter
Kosher salt
1 cup arborio rice
4 cups whole milk
3/4 cup granulated sugar
2 cinnamon sticks
2 teaspoons vanilla extract
1/2 cup mascarpone cheese
3 tablespoons confectioners' sugar
Ground cinnamon, for sprinkling

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.

CRANBERRY-ORANGE AND ALMOND PUDDING



Cranberry-Orange and Almond Pudding image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 stick unsalted butter
4 1/2 cups cranberries
3 tablespoons sugar
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups, plus 2 tablespoons sugar
2 eggs, beaten
1 stick unsalted butter, melted
Few drops orange oil
1/3 cup flaked almonds
Turbinado sugar, to sprinkle over

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
  • Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
  • Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

CRANBERRY ORANGE RICE PUDDING



Cranberry Orange Rice Pudding image

A yummy little dessert, just right for this time of year. You'll enjoy the looks, the taste, and the ease of preparation of this dish. I don't remember where I got this recipe.

Provided by Lorraine of AZ

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup long-grain rice
1 tablespoon grated orange zest
1 1/2 cups dried cranberries, coarsely chopped
1/2 cup orange juice
4 cups milk
1 (12 ounce) can evaporated milk
2/3 cup sugar
1/8 teaspoon salt

Steps:

  • Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
  • Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
  • Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
  • Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
  • NOTE: You can also use the rice from Chinese take-out in this recipe!

Nutrition Facts : Calories 299.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 29.4, Sodium 142.9, Carbohydrate 49.1, Fiber 1.2, Sugar 18.7, Protein 8.7

ORANGE CRANBERRY PUNCH



Orange Cranberry Punch image

Our wedding, held on my parents' farm, had many memorable touches, including fresh wildflowers and sunflowers, plus amazing food and beverages like this beautiful citrusy punch. My mom created the simple recipe. -Brook Hickle, Enumclaw, Washington

Provided by Taste of Home

Time 10m

Yield 24 servings (about 4-1/2 quarts).

Number Of Ingredients 5

4 quarts cranberry juice
2 cups orange juice
2 medium oranges, sliced
2 medium lemons, sliced
2 medium limes, sliced

Steps:

  • In a large container, combine juices and fruit; cover and refrigerate overnight. Serve in pitchers or a large punch bowl.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY ORANGE RICE



Cranberry Orange Rice image

This is a good side dish when you're sick of the same old, same old. Be warned, it has a very strong cranberry flavor. If you don't like cranberries you won't like this!

Provided by Shaye

Categories     Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups quick-cooking rice (like Minute Rice)
1 1/2 cups orange juice
1/2 cup dried cranberries
1/2 cup toasted almond
1/4 cup chopped parsley

Steps:

  • Bring orange juice to a boil on a large saucepan, remove from heat.
  • Stir in rice, cranberries, almonds and parsley.
  • Cover and let stand 10 minutes.
  • Fluff rice with fork before serving.

CREAMY ORANGE RICE PUDDING



Creamy Orange Rice Pudding image

This rice pudding made with grains of creamy Arborio rice is flavored by orange juice, lemon zest, vanilla, and heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1 orange
1 1/4 cups Arborio rice
4 cups milk
Zest of 1 lemon
1/2 vanilla bean, split, seeds scraped
Pinch of salt
1/2 cup sugar
1/2 cup heavy cream

Steps:

  • Remove zest from orange using the smallest holes on a box grater, and set aside. Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and set aside. Squeeze juice from membranes over sections before discarding.
  • Place the Arborio rice, milk, reserved orange zest, lemon zest, vanilla bean and seeds, salt, and sugar in a medium saucepan, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the rice is tender and most but not all of the liquid has been absorbed, 20 to 25 minutes. Stir in the heavy cream. Remove the vanilla bean, and serve the pudding in small bowls garnished with orange sections.

ORANGE RICE PUDDING



Orange Rice Pudding image

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

1/4 cup short-grain rice
2 1/2 cups milk
2 -3 tablespoons honey (to taste)
1/2 small orange, zest of
2/3 cup cream
1 tablespoon chopped pistachios

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.

CRANBERRY-RICE PUDDING



Cranberry-Rice Pudding image

Provided by Florence Fabricant

Categories     easy, dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 cup long-grain rice
3/4 cup sugar
6 cups milk
1 tablespoon grated orange peel
1 cup dried cranberries
Whipped cream (optional)

Steps:

  • Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
  • Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
  • Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
  • Top each serving with whipped cream if desired.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 3 grams, Carbohydrate 78 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 50 grams

REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE



Really Cranberry Orange Yummy Gummy Pudding Cake image

If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!

Provided by Trisha777

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h25m

Yield 18

Number Of Ingredients 12

5 cups all-purpose flour
3 cups white sugar
4 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons salt
3 tablespoons dried grated orange peel
¾ cup orange juice concentrate
1 ½ cups water
1 tablespoon orange extract
1 ½ cups butter, softened
2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
¾ cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
  • Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
  • Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 70.7 g, Cholesterol 40.7 mg, Fat 19 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 583.1 mg, Sugar 39.5 g

ORANGE RICE PUDDING



Orange Rice Pudding image

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

1/2 cup raisins, soaked in water for 15 minutes
2 cups whole milk or 2 cups skim milk
1/3 cup medium grain rice, washed and soaked in sufficient water for 30 minutes
1 1/2 tablespoons honey
1/4 teaspoon vanilla
1 teaspoon orange rind, grated (optional)
6 -8 pitted dates, coarsely chopped (optional)
1/2 cup fresh orange juice

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

BAKED CRANBERRY PUDDING



Baked Cranberry Pudding image

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 18

2 large eggs, separated
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries
TOPPING:
1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries
Optional: Orange zest strips and whipped cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.

CREAMY ORANGE RICE PUDDING WITH ALMONDS



Creamy Orange Rice Pudding with Almonds image

This dish is best when prepared a few hours ahead and served at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

6 oranges
2 cups Arborio rice
3/4 cup sugar
1 whole cinnamon stick
1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
2 cups heavy cream
1/3 cup whole blanched almonds

Steps:

  • Grate the zest from 1 orange. Slice this and 1 other orange in half; squeeze out juice. Combine zest and juice in a saucepan, and add rice, sugar, 5 cups water, cinnamon stick, and vanilla. Bring mixture to a boil over high heat, stirring constantly. Reduce heat, cover, and simmer until almost all the liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat. Stir several times, return cover, and let stand for about 15 minutes. Transfer to a large bowl, cover with a clean towel, and let cool.
  • Using a sharp knife, remove the peel and pith from remaining oranges. Carefully cut out segments, and discard seeds. Set aside.
  • Just before serving, whip cream until stiff. Fold cream, almonds, and all but 10 of the orange segments into rice mixture. Transfer pudding to a large bowl, and garnish with reserved orange segments.

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From farmanddairy.com


CRANBERRY ORANGE BREAD PUDDING - THREE OLIVES BRANCH
2020-02-13 Cut the bread into 1.5 inch cubes. Set aside. Whisk together the remaining ingredients in a large bowl, using both the zest and the juice of one orange. Add the bread and toss to coat. Coat a 9 by 13 inch baking dish with cooking spray. …
From threeolivesbranch.com


CRANBERRY BROWN RICE PUDDING WITH COCONUT MILK & CINNAMON » …
In stovetop pan, place the coconut milk, almond milk and agave syrup. Heat up and whisk in the corn starch. Add rice, cranberries, and cinnamon into the milk mixture and bring to low simmer. Let the mixture simmer and for the next 5-6 minutes stir constantly. Remove pan from heat and add in vanilla. Let set for an hour and a half in the ...
From uscranberries.com


CRANBERRY-ORANGE JEWEL RICE RECIPE | MYRECIPES
Step 3. Meanwhile, in a 5- to 6-quart nonstick pan over medium heat, stir almonds until golden, 4 to 5 minutes; pour from pan. Add 1 tablespoon butter, 1 tablespoon water, and the cranberries to pan; stir until cranberries are puffy and beginning to brown, 2 to 3 minutes. Remove from pan and wash pan. Step 4.
From myrecipes.com


CRANBERRY ORANGE BREAD PUDDING WITH WARM BUTTER SAUCE
2016-10-18 Preheat oven to 350F Prepare individual serving dish (or one 8-9-inch-ish large dish) by greasing and placing on a baking sheet (to catch any boil overs). Add cranberries and marmalade to bread/cream mixture and stir well to combine. Using a slotted spoon, spoon bread in to serving dish (or dishes).
From seasonsandsuppers.ca


ORANGE CRANBERRY RICE PUDDING | GASTRONOMY
2007-02-03 1/4 cup raisins. 1 tablespoon unsulfured molasses, optional. Bring milk, rice, and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours. Whisk milk, eggs, sugar, vanilla, and cinnamon to blend in medium bowl.
From gastronomyblog.com


DESSERT IN A HURRY....BAKED CRANBERRY ORANGE RICE PUDDING
2 cups cooked rice good use for leftover plain white or brown rice from the Chinese take out; 2 cups milk for a richer pudding use half and half; 2 eggs; 1 tablespoon butter; 1/2 teaspoon orange extract; 1 teaspoon orange zest; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract real; 2/3 cup sugar; 1 pinch salt if the rice was not cooked ...
From plain.recipes


CRANBERRY-ORANGE BRIOCHE | KING ARTHUR BAKING
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all the dough ingredients, except the cranberries and orange zest, to make a soft, smooth dough. If kneading by hand, this will take awhile due to the amount of butter in the dough. Add the cranberries and peel, and knead for ...
From kingarthurbaking.com


CRANBERRY ORANGE RICE PUDDING RECIPE - CUISINART.COM
Enjoy free shipping on Cuisinart.com! Search. 0
From inte.cuisinart.com


CRANBERRY ALMOND RICE PUDDING » CRANBERRY MARKETING COMMITTEE
Cranberry Almond Rice Pudding. Level Easy. Print. Ingredients - 1 vanilla bean - 1 pinch of salt - 2 1/8 cups milk - 2/3 cup milk rice (round grain rice) - 1/4 cup flaked almonds; 1/3 cup dried cranberries; 2 tablespoons sugar; Instructions. Directions. Cut open the vanilla bean lengthwise and scrape out the seeds/pulp. Add salt and the vanilla bean with its seeds/pulp to the mix and …
From uscranberries.com


ORANGE RICE (CITRUS RICE WITH CRANBERRIES) - BORROWED BITES
2021-07-07 While rice is toasting, microwave juice and 1 ¾ cups stock until hot. Add hot liquids, salt, bay leaves, and orange zest to pot. Cover immediately and cook on low heat for 20 minutes (should simmer softly). Once finished cooking add cranberries and allow to sit with lid on for 5 minutes. Remove lid.
From borrowedbites.com


ORANGE RICE PUDDING WITH ORANGE CRANBERRY GLAZE | FLORIDA …
3 cups warm cooked basmati rice (right out of the steamer or cooking pot) 1/3 cup dried cranberries; 10 fresh mint sprigs; For Orange Cranberry Glaze: 1 cup Florida Orange Juice; 1/2 cup honey; 1/3 cup dried cranberries; 1/4 ounce fresh mint sprigs; Preparation. For Rice Pudding: 1. Preheat oven to 350° F. 2. Combine half-and-half and milk in ...
From floridacitrus.org


CRANBERRY ORANGE BREAD - SPEND WITH PENNIES
2021-04-29 Preheat oven to 350°F. Grease & flour a 8x4 pan. Zest the orange and juice it to get 1 tablespoon juice. Set each aside. Cream sugar & butter, add in eggs and cream. Stir in 1 tablespoon orange juice. In a bowl, combine flour, baking powder, salt, and orange zest.
From spendwithpennies.com


EASY ONE BOWL CRANBERRY ORANGE LOAF - SEASONS AND SUPPERS
2020-01-14 Instructions. Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients.
From seasonsandsuppers.ca


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