Dessert Recipes
Orange Creamsicle Rice Pudding
Ingredients
- 1 cup Half-and-Half
- 1 cup milk
- 1 cup 100% orange juice*
- 1/3 cup granulated sugar
- 1/4 vanilla bean or 1/2 teaspoon vanilla extract
- 2 tablespoons chopped orange zest
- 3 whole eggs, beaten well
- 3 cups warm cooked basmati rice (right out of the steamer or cooking pot)
- 1/3 cup dried cranberries
- 10 fresh mint sprigs
Instructions
- Heat oven to 350 degrees F.
- Combine Half-and-Half and milk in medium saucepot. Add sugar, vanilla extract and orange zest. Bring to a simmer over medium heat, while stirring continually, until sugar is dissolved. The mixture should smell like a creamsicle.
- Place beaten eggs in medium mixing bowl. Slowly pour hot liquid into eggs while whisking constantly until all liquid is absorbed. Whisk in orange juice; then stir in rice and cranberries. Pour mixture back into saucepot and cook, stirring constantly over medium heat until mixture becomes hot and slightly thickened, about 3 to 4 minutes.
- Coat a 9 inch square baking dish with non-stick cooking spray. Pour warm pudding mixture into dish and bake for 15 minutes.
- Check to see if pudding is softly set (it should jiggle when shaken).
- Use large tablespoon or ice cream scoop to portion out rounded spoonsful of hot pudding into 10 pudding or parfait dishes.
- Drizzle with orange cranberry glaze and garnish with fresh mint.
Notes
* May substitute Florida Orange Juice from Concentrate
Attribution
Recipe and photo used with permission from: Florida Citrus Commission