Orange Cinnamon Rice Pudding Recipes

Steps:

• Mix the rice with the milk, honey and orange rind in a saucepan and bring to a boil.
• Reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 ¼ hours, stirring regularly.
• Remove the lid and continue cooking and stirring for 15-20 minutes until the rice is creamy.
• Pour in the cream and simmer for 5-8 minutes longer.
• Serve the rice sprinkled with chopped pistachios.

Steps:

• Place rice, water in saucepan. Bring to boil stirring every now and then.
• Cook until water absorbed.
• Stir in milk and salt.
• Gently simmer uncovered for 30 minutes.
• Add other ingredients and place in serving bowl.
• To make syrup:.
• In saucepan combine sugar and water. Stir until sugar dissolves.
• Add orange zest and cinnamon and cook until zest is translucent.
• Carefully add orange juice and cook further 30 seconds.
• Allw to cool slightly and pour over rice.
• Serve.

Steps:

• Put the apple juice, rice, orange zest and juice, raisins, cinnamon, ginger, and vanilla bean in a medium saucepan and stir to combine. Bring to a boil over high heat. Cover, decrease the heat to low, and cook for 1 hour. Stir in the soymilk and almonds. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Increase the heat to medium-low and cook uncovered, stirring occasionally, until starting to bubble. Let cool for 1 hour at room temperature. Cover and refrigerate for 8 hours before serving. Serve chilled. Covered and stored in the refrigerator, Orange-Cinnamon Rice Pudding will keep for 5 days. Note: Don't be alarmed if the rice pudding looks runny before it is refrigerated. As it chills, the rice will absorb the excess liquid.