Orange Rice Pudding

From Yankee Magazine — January 1986

Puddings and Custards Recipes

Yield: 6 to 8 servings

A rice pudding made very special by the addition of orange-flavored liqueur and zest and presented prettily. A lovely light end to a full dinner.

• 2 cups milk, scalded
• 1/2 cup sugar
• pinch salt
• 2 large eggs, separated
• 1 cup cooked rice
• 1 tablespoon Grand Marnier or Cointreau
• 1/2 cup plumped raisins
• 1 teaspoon slivered orange zest
• 1 orange, rind removed, sliced and halved

Heat milk, sugar, and salt in top of double boiler. Cook until sugar is dissolved. Pour a little hot mixture into the lightly beaten egg yolks; beat thoroughly, then return to hot milk mixture. Cook until thickened, stirring constantly. Add rice, liqueur, raisins, and orange zest; blend well and cool. Beat the two egg whites until stiff and fold into rice mixture. Arrange orange slices artistically in serving bowl, and spoon in pudding. Serve with plain or whipped cream..

Find Similar Recipes

• By Category
  • Puddings and Custards Recipes
• By Course
  • Desserts Recipes
• By Preparation Method
  • Cook Recipes