Orange Rice Pudding With Honey |
|
 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
|
This rice pudding, with honey and fresh orange juice, has Greek origins. The recipe is always a little different depending upon the type of honey, rice, and oranges used, but it's always good. I like dark honeys such as buckwheat, but others may prefer something lighter such as clover or orange blossom. The recipe comes from Cooking in a Casserole (1967) by Robert Ackart, though I have made some changes to it. The recipe gives instructions to bake it in the oven, but one can also cook it in a pot on the stove top on low heat, which is more labor intensive with all that stirring, but it speeds things up a lot, usually to under an hour. Orange juice and liqueur are added last to keep the flavors strong. Ingredients:
2 quarts milk, scalded |
1 cup rice, raw, natural (such as jasmine) |
1 medium oranges or 1/2 large california orange, zest of |
1/2 cup honey, of your choice, plus |
2 tablespoons honey |
1/2 cup orange juice, freshly squeezed |
1/4 cup orange-flavored liqueur (cointreau, grand marnier, etc.) |
ground cinnamon |
freshly ground nutmeg |
Directions:
1. In a casserole dish, combine milk, rice, honey, zest, and bake, uncovered, at 250 degrees F for 3 hours, or until the rice is tender and most of the liquid is absorbed.
2. After the second hour, add the orange juice and orange liqueur. Stir. Return to oven for final hour.
3. When done, test for sweetness. Stir in a couple tablespoons of sugar if needed.
4. Dust pudding with cinnamon and nutmeg.
5. Serve warm or chilled.
|
|