Orange Rice Pudding With Minted Orange-Cranberry Glaze

May 19, 2023May 19, 20230 2
Orange Rice Pudding With Minted Orange-Cranberry Glaze
in Dessert

Prep

20 min

Cook

1 hour

Ready In

1 hour 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
6-8
Calories
345
Sugar
39g
Fat
6g
Orange rice pudding is a delicious and satisfying dessert that combines the creaminess of rice pudding with the tangy, bright flavors of orange and cranberry. This recipe is perfect for anyone who loves traditional rice pudding but wants to try something a little different. The orange-cranberry glaze adds a refreshing, zesty pop of flavor that perfectly complements the rich, comforting sweetness of the rice pudding. Serve warm for a cozy, comforting dessert that's sure to please.

Instructions

1.In a small saucepan, combine 1 cup orange juice, 1/2 cup dried cranberries, 1/2 cup honey, and 2 fresh mint sprigs. Bring the mixture to a simmer and cook for 5-7 minutes, or until the cranberries have plumped up and the mixture has thickened slightly. Strain the mixture through a fine-mesh sieve, discarding the solids, and set it aside to cool.
2.In a medium saucepan, combine the half-and-half, milk, raw sugar, vanilla beans or extract, and 2 tablespoons of orange zest. Cook the mixture over medium heat, stirring occasionally, until it comes to a simmer. Reduce the heat to low and let it cook for another 10-15 minutes, or until it has thickened and coats the back of a spoon.
3.While the milk mixture is cooking, beat 3 eggs in a large bowl. Slowly drizzle in 1 cup of orange juice, whisking constantly, until everything is combined.
4.Once the milk mixture has thickened, remove it from the heat and whisk it into the egg mixture in a slow, steady stream.
5.Stir the cooked rice and the dried cranberries into the pudding mixture. Pour the mixture into a large baking dish or individual ramekins and place them in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the dish(es).
6.Bake the pudding at 350°F for 30-40 minutes, or until it is set and golden brown on top. Once it is done, remove it from the oven and let it cool slightly.
7.While the pudding is cooling, make the glaze. In a small bowl, whisk together 1 cup orange juice and a handful of finely chopped fresh mint. Serve the pudding warm, drizzled with the orange-cranberry glaze and garnished with fresh mint sprigs.

PROS

This pudding is a delicious and unique twist on traditional rice pudding, with a refreshing orange-cranberry glaze that adds a bright, zesty flavor.

The use of cooked rice instead of the more traditional uncooked rice saves time and effort in the kitchen.

Individual ramekins make for a lovely presentation and are great for portion control.

CONS

This recipe does have a fairly lengthy ingredient list and requires some time and effort to prepare.

Rice pudding can be somewhat heavy and filling, so this may not be the best dessert choice for those with small appetites or who are watching their calorie intake.

HEALTH & BENEFITS

While this pudding cannot be considered a health food, it does have some redeeming nutritional qualities. Rice is a good source of carbohydrates and provides energy for the body.
Orange juice is high in vitamin C, which is essential for maintaining a healthy immune system.
Fresh mint has been linked to helping with digestion and relieving nausea and headaches.

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