Best Cranberry Orange Rice Recipes

CRANBERRY AND ORANGE WILD RICE

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

CRANBERRY-ORANGE RICE PUDDING

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.

CRANBERRY ORANGE RICE

Steps:

• Bring orange juice to a boil on a large saucepan, remove from heat.
• Stir in rice, cranberries, almonds and parsley.
• Cover and let stand 10 minutes.
• Fluff rice with fork before serving.

ORANGE AND CRANBERRY RICE PILAF

Steps:

• 1. In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
• 2. Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
• 3. Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
• 4. Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL

CRANBERRY ORANGE RICE PUDDING

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!

CRANBERRY ORANGE RICE SALAD

Steps:

• Prepare rice according to package directions; set aside until cool. Combine cooled rice with remaining ingredients. Let stand at least 20 minutes for flavors to blend. Serve chilled or at room temperature.

ORANGE RICE PUDDING WITH MINTED ORANGE/CRANBERRY GLAZE

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.

BLACK RICE WITH CRANBERRY ORANGE

Steps:

• cook rice per instructions zest 1 tsp of range zest and set aside remove remaining peel from oranges and cut segments into 1/2 in. pieces toss orange segmests and zest into a large bowl with cooked rice mix in cranberries, chives and pine nuts season with salt and pepper serve warm or room temperature

ORANGE-CRANBERRY RICE WITH SLIVERED ALMONDS

Steps:

• Bring juice to boil in large saucepan; remove from heat.
• Stir in remaining ingredients; cover. Let stand 10 min.
• Fluff with fork.