Orange Flavoured Rice Pudding With Orange Cinnamon Syrup Recipes

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ORANGE RICE PUDDING



Orange Rice Pudding image

Provided by Daniel Young

Categories     Milk/Cream     Citrus     Dairy     Rice     Dessert     Quick & Easy     Orange     Jam or Jelly     Simmer     Boil     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup short-grain rice
Salt
4 oranges
2 cups whole milk
3 tablespoons sugar
2 tablespoons orange marmalade

Steps:

  • 1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
  • 2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
  • 3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
  • 4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
  • 5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
  • 6. To serve, surround each serving of rice pudding with orange sections.

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

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.

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.

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.

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP



Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup image

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

50g butter , plus more for the dish
50g caster sugar
1 cardamom pod , seeds removed and ground
100g pudding rice
1l whole milk
150ml double cream
1unwaxed orange , zested
¼ tsp vanilla extract
2 large oranges , juiced and 2 broad strips of orange zest
200ml pomegranate juice
1 tbsp pomegranate molasses
5 tbsp honey
75g granulated sugar
4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller)

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

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

ORANGE-CHOCOLATE RICE PUDDING



Orange-Chocolate Rice Pudding image

Fill your kitchen with the aroma of orange peel and Mexican cinnamon sticks simmering in chocolate rice pudding. This Orange-Chocolate Rice Pudding will please any dessert fans.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 11

1 orange
2 qt. (8 cups) water
1-1/2 cups long-grain white rice, uncooked
2 Mexican cinnamon sticks (canela)
2 cups 2% milk
1 can (12 oz.) evaporated milk
1 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
3/4 cup thawed COOL WHIP Whipped Topping
1/4 tsp. ground Mexican cinnamon (canela)

Steps:

  • Use vegetable peeler to remove peel from half the orange; place in large saucepan. Cut remaining peel and white membrane from orange; discard. Cut orange into sections.
  • Add water, rice and cinnamon sticks to orange peels in saucepan; stir. Bring to boil; cook on medium-low heat 20 min. or until rice is tender. Drain in colander. Remove orange peels and cinnamon sticks; discard.
  • Return rice to saucepan; stir in 2% milk, evaporated milk and sugar. Cook on medium heat 20 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in sour cream.
  • Spoon half the rice mixture into medium bowl. Add chocolate; stir until melted. Spoon 1/3 cup chocolate mixture into each of 12 dessert dishes; cover with remaining plain rice mixture. Cool to room temperature.
  • Serve desserts topped with COOL WHIP, ground cinnamon and orange sections.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.9096 g, Sugar 0 g, Protein 5 g

RICE PUDDING WITH RAISIN & CINNAMON SYRUP



Rice pudding with raisin & cinnamon syrup image

Known as Arroz con Leche in Mexico, this is perfect served in small glasses

Provided by Sarah Cook

Categories     Dessert

Time 50m

Number Of Ingredients 9

200g pudding rice
zest 1 lemon
zest 1 orange
1l whole milk
100g caster sugar
85g raisins or sultanas
1 cinnamon stick
100g light brown muscovado sugar
3 tbsp double cream

Steps:

  • Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
  • Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
  • Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.

Nutrition Facts : Calories 317 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Protein 7 grams protein, Sodium 0.17 milligram of sodium

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