Return to Content

Orange-Rice Pudding

Orange-Rice Pudding
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6 to 8

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

Ingredients:

  • 2 cups milk, scalded
  • 1/2 cup sugar
  • Pinch of 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
  • Pouring or whipped cream

Instructions:

Heat milk, sugar, and salt in top of a 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 egg whites until stiff and fold into the rice mixture. Arrange orange slices artistically in serving bowl, and spoon in pudding. Serve with pouring or whipped cream.
Updated Wednesday, October 3rd, 2007

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.