3 cups warm cooked basmati rice (right out
of the steamer or cooking pot)
1/3 cup dried cranberries
10 fresh mint sprigs
* May substitute Florida Orange Juice from Concentrate
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
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.
Recipe and photo credit:
the Florida Citrus Commission.