Orzo Pudding Recipes

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WHITE CHOCOLATE ORZO PUDDING



White Chocolate Orzo Pudding image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 9

4 cups whole milk
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cinnamon stick
1 cup dried orzo pasta
3/4 cup white chocolate chips, such as Guittard
1 teaspoon orange zest (1/2 orange)
1/2 cup crushed amaretti cookies

Steps:

  • Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick.
  • Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top.

ORZO SAUCEPAN PUDDING



Orzo Saucepan Pudding image

From "365 Ways to Cook Pasta": The flavorings in this pudding are easily varied: add grated lemon or orange zest; use lemon extract instead of vanilla; add 2 tbsp raisins, dries currants, minced candied orange or minced dried apricots. This is a rich and creamy dessert or breakfast dish. Serve with chilled heavy cream over the top, if desired.

Provided by Eva99

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

3 1/2 cups milk
1/3 cup sugar
1/2 cup orzo pasta
1/2 teaspoon vanilla extract

Steps:

  • Combine the milk and sugar in a small heavy saucepan.
  • Scald milk, stirring, over medium-low heat.
  • Stir in orzo.
  • Cook,stirring frequently and adjusting the heat to prevent milk from boiling over, until mixture is very thick and orzo tender to the bite, 20 to 25 minutes.
  • Off heat, stir in the vanilla.
  • Pour mixture into a large bowl or 4 individual custard cups.
  • Cool slightly.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 280.5, Fat 8.1, SaturatedFat 4.9, Cholesterol 29.9, Sodium 105.7, Carbohydrate 42.3, Fiber 0.7, Sugar 17.1, Protein 9.7

ORZO PUDDING



Orzo Pudding image

Pasta for dessert? Yes! This is a sweet twist on rice pudding with the same creamy texture and warm cinnamon flavour.

Provided by Stacie

Categories     Desserts

Time 30m

Number Of Ingredients 8

1 cup orzo, uncooked
3 1/2 cups milk
1 egg yolk
1 egg
1/2 cup sugar
1/4 tsp salt
1 tsp cinnamon
1 1/2 tsp vanilla extract

Steps:

  • Heat orzo and milk in a medium saucepan over medium-high heat, stirring constantly.
  • Once simmering, reduce heat to medium-low and stir occasionally for 15 minutes, or until orzo is cooked.
  • In a bowl, whisk the egg yolk, egg, sugar and salt.
  • Slowly whisk the egg mixture into the orzo mixture and heat over medium-low stirring constantly until the mixture starts to thicken.
  • Remove from heat and stir in vanilla extract and cinnamon.
  • Can be served warm or chilled.

Nutrition Facts : Calories 454 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ORZO PUDDING



Orzo Pudding image

Categories     Milk/Cream     Egg     Fruit     Pasta     Dessert     Bake     Kid-Friendly     Raisin     Vanilla     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

2 1/4 cups milk
1/2 cup orzo (rice-shaped pasta)
2 large egg yolks
1 large egg
6 tablespoons sugar
1/4 teaspoon salt
1/2 cup golden raisins
1 1/2 teaspoons vanilla extract
Generous pinch of ground nutmeg

Steps:

  • Preheat oven to 350° F. Combine milk and orzo in heavy medium saucepan. Bring to simmer, stirring constantly. Reduce heat to medium-low and cook uncovered until orzo is tender, stirring mixture occasionally and scraping bottom of pan, about 15 minutes.
  • Whisk egg yolks, whole egg, sugar and salt in medium bowl to blend. Gradually whisk in hot milk and orzo mixture. Add raisins. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and just begins to bubble, about 3 minutes. Stir in vanilla and nutmeg. Divide pudding among four 3/4-cup custard cups. Place custard cups in 8x8-inch baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until puddings are set, about 15 minutes. Remove from pan. Serve warm, or cover and chill up to 1 day.

ORZO CHEESECAKE FRUIT SALAD



Orzo Cheesecake Fruit Salad image

This salad features my favorite fruits, complemented by the creamy pudding mix. It even works as a dessert. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 13

1 cup uncooked orzo pasta
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1/3 cup sour cream
1 can (20 ounces) crushed pineapple, undrained
1 large banana, sliced
2 teaspoons lemon juice
2 cans (11 ounces each) mandarin oranges, drained
2 cups miniature marshmallows
1 cup chopped pecans, toasted
1 cup canned sliced peaches, drained and chopped
1/2 cup maraschino cherries, drained and quartered
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Cook orzo according to package directions. Drain and rinse in cold water; set aside. , In a large bowl, combine the pudding mix, sour cream and pineapple. Toss banana with lemon juice; stir into pudding mixture. Stir in the oranges, marshmallows, pecans, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 270 calories, Fat 10g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 101mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

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