Orangericepuddingwithmintedorangecranberryglaze Recipes

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.

CRANBERRY-ORANGE RICE PUDDING

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.

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.

ORANGE PUDDING

Steps:

• Bring the orange or tangerine juice to the boil with the sugar. Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously. Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.
• Peel the oranges, taking care to remove all the white pith. Cut each orange into thick slices and each slice into 4 pieces. Remove the pips.
• Let the orange mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.
• Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.

ORANGE ICING GLAZE

Steps:

• Beat all ingredients together, adding more or less juice to make icing proper consistency.
• Ice or dip cookies into icing.
• Enjoy!

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.