Best Cranberry Orange Rice Pudding Recipes

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CRANBERRY-ORANGE RICE PUDDING



Cranberry-Orange Rice Pudding image

Velvety custard and sweet-tart fruit make a delightful combination. Serve it as part of a Yuletide brunch, too. -Anne Ashdown, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 8

1 cup fresh or frozen cranberries
1/3 cup plus 1/2 cup sugar, divided
1/2 cup orange juice
4 teaspoons grated orange zest
2 cups 2% milk, divided
2 cups cooked rice
2 large eggs
1/4 teaspoon orange extract

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.

Nutrition Facts : Calories 308 calories, Fat 4g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 78mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.

CRANBERRY ORANGE RICE PUDDING



Cranberry Orange Rice Pudding image

A yummy little dessert, just right for this time of year. You'll enjoy the looks, the taste, and the ease of preparation of this dish. I don't remember where I got this recipe.

Provided by Lorraine of AZ

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup long-grain rice
1 tablespoon grated orange zest
1 1/2 cups dried cranberries, coarsely chopped
1/2 cup orange juice
4 cups milk
1 (12 ounce) can evaporated milk
2/3 cup sugar
1/8 teaspoon salt

Steps:

  • Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
  • Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
  • Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
  • Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
  • NOTE: You can also use the rice from Chinese take-out in this recipe!

Nutrition Facts : Calories 299.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 29.4, Sodium 142.9, Carbohydrate 49.1, Fiber 1.2, Sugar 18.7, Protein 8.7

ORANGE RICE PUDDING WITH MINTED ORANGE/CRANBERRY GLAZE



Orange Rice Pudding With Minted Orange/Cranberry Glaze image

From chef and cookbook author Michel Nischan as printed in our local newspaper. The basmati rice I think, gives the pudding an especially delightful flavor and lovely scent. Time to dust off the ol' rice cooker! Freshly squeezed orange juice is the way to go! FYI: I was out of oranges and basmati rice when I prepared this last time so I used honey tangerines and jasmine rice instead! Really good!

Provided by COOKGIRl

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 379.3, Fat 6.8, SaturatedFat 3.1, Cholesterol 68.2, Sodium 48.5, Carbohydrate 72.5, Fiber 2.7, Sugar 25.7, Protein 8.3

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