Orange Rind Rice Recipes

ORANGE RICE

Steps:

• In a saucepan, saute celery in butter until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender.

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.

ORANGE RICE

Steps:

• Heat oven to 350°F.
• Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth.
• Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving.

SWEET RICE WITH ORANGE RIND

Steps:

• Wash the rice in several changes of water and drain.
• Put in bowl with 5 cups water and soak for 1 hour.
• Drain in a sieve set over a bowl.
• Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips.
• Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.
• Add carrots & stir for 5 minute.
• Remove carrots with slotted spoon & set aside. Put pot aside as well.
• Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water.
• Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.
• Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.
• In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.
• Bring to a boil, reduce & simmer gently for 30 min., stirring often.
• Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.
• Preheat oven to 325°.
• Return pot with butter to medium heat & add drained rice.
• Stir & fry for 5 min., reducing heat if it sticks.
• Add 2 2/3 c water & the salt.
• Stir gently & cook until the water has evaporated.
• Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.
• Stir the rice gently to mix before serving.

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.

ZESTY ORANGE RICE CAKE

Steps:

• Bring milk to a simmer in a saucepan; add vanilla bean and stir. Mix rice and white sugar into simmering milk; add lemon peel. Bring liquid to a boil, reduce heat to low, and simmer, stirring constantly, until rice is tender, 20 to 25 minutes. Transfer saucepan to the refrigerator and chill, at least 30 minutes.
• Whisk egg yolks and orange liqueur together in a bowl. Beat egg whites in a separate bowl until foamy. Continue to beat egg whites until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
• Remove vanilla bean and lemon peel from rice. Stir raisins and orange zest into rice; add egg yolk mixture and stir. Softly fold egg whites into rice mixture. Slowly pour rice mixture into the prepared cake pan.
• Bake in the preheated oven until set, about 1 hour. Sprinkle confectioners' sugar over rice cake.

BAKED ORANGE ROUGHY AND RICE

Steps:

• Place rice in a greased 13x9-in. baking dish. Layer with the vegetables and fish. Pour the broth and tomatoes over the top; sprinkle with seasonings., Cover and bake at 375° until fish flakes easily with a fork and rice is tender, 25-30 minutes. Sprinkle with cheese; bake until cheese is melted, 5 minutes longer.

CREAMY ORANGE RICE PUDDING

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

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.