Saturday, February 28, 2009

Orange Rice Pudding

I have this thing for rice pudding. Thanks to Tuesday's with Dorie, now whenever I see a recipe for rice pudding, I have an urge to try it and compare it to Dorie's recipe. I think that rice pudding is pretty much always on the light side as far as desserts go, even if it is made with whole milk, but this was a lighter version I saw in Woman's Day Magazine. I love the combination of orange and cardamom, so I put this little dessert on the menu.
We liked it. I still think that Dorie's recipe is the best one I have tried, but this one was good. If you don't like cardamom or aren't familiar with it, I would reduce the amount or go with cinnamon. I really love cardamom and can't get enough of it, so I thought is was a great combination.
I recently stocked up on Arborio rice since I have fallen in love with risotto and rice pudding. Great stuff, that arborio. I can't wait to try more rice pudding.

Orange Rice Pudding from Woman's Day
Active Time: 20 minutes
Total Time: 5 hours
INGREDIENTS
2⁄3 cup Arborio rice
8 cups water
Pinch of salt
4 cups protein-fortified fat-free milk
3 Tbsp each packed light brown sugar and granulated sugar
1 tsp vanilla extract
1⁄2 tsp grated orange zest
1⁄4 tsp ground cardamom or cinnamon
PREPARATION
1. Place rice in sieve. Rinse under cold water, stirring with fingers to remove excess surface starch. Place in a 5-qt saucepan with water and salt, and bring to a boil over high heat. Reduce heat to medium and boil 7 minutes, or until tender. Drain rice; return to pot.
2. Stir milk and sugars into rice, stirring to dissolve sugars. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a slow simmer. Simmer, stirring frequently at first and constantly toward the end, for about 25 minutes, or until rice doubles in size, is very soft and tender, and milk has the consistency of heavy cream (mixture will be very liquidy).
3. Pour into a bowl; stir in vanilla, orange zest and cardamom. Cover surface of pudding with plastic wrap to prevent a skin from forming. Let cool. Refrigerate until chilled, about 4 hours, before serving.
Orange Rice Pudding Parfaits: For each parfait, spoon 1⁄4 cup orange rice pudding into a glass, then top with 3 orange sections, 1 Tbsp thawed reduced-calorie whipped topping and 1 tsp fat-free butterscotch caramel topping. Repeat layers

Up Next- Roll-ups with Peas, Turkey Bacon and New Potatoes

11 comments:

Marie said...

That rice pudding looks delicious Mary Ann, and I love the combination of flavours. I adore cardamom! I just did porkchops last night with a spicy cardamom sauce and peaches! Delicious!

Steph said...

Mare, I know exactly what you mean. Ever since we made rice pudding for TWD, I've practically been eating it everyday for breakfast with leftover rice from dinner. It even works with long grain jasmine rice and does not turn into mush. I think it's even easier making it with leftover cooked rice because it's a lot faster. I just add some milk, cinnamon and sugar, cook it and even eat it warm.

The zest adds such a nice fresh touch to it!

The Food Librarian said...

Oh, this looks lovely! I love rice pudding and it was an eye opening that we could actually make the stuff ourselves! :) I love TWD! This looks delicious!!

Maria said...

I have been a great deal on citrus fruits lately, so this dessert is perfect!

Sophie said...

Cardamom-now there's something I don't think I've tried in a baked good before. Or rice pudding, my favorite childhood treat :).

Not Another Omnivore said...

This is really interesting looking! Great work as always!

NAOmni

Karen said...

Rice pudding is one of those foods that people either hate or love. I'm in the love category :) I have a Portuguese Rice Pudding recipe that tastes just like my grandmother made and I think it's about time I made it for my blog!

Mom said...

how in the world do you get such professional looking photos of all your goodies?

pinkstripes said...

The orange cardamon combination sounds heavenly. I've been wanting to make rice pudding again since we made it for TWD but haven't because I'm the only one who will eat it around here. Maybe I'll make some and take it to work.

Gigi said...

I love rice pudding! This sounds like a great variation of it.

J.Danger said...

I love making rice pudding and this combination looks to die for!