Rice Pudding With Vanilla Orange And Rum Recipes

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Steps:

• In a heavy sauce pan, combine the milk and rice. Scrape the seeds from the bean and add both bean and seeds. Bring the milk to a boil.
• Reduce the heat to medium and simmer, stirring frequently, until the rice is tender, about 25 minutes.
• Stir in the sugar, and orange zest. Cook until the mixture thickens, about 10 minutes.
• Discard the vanilla bean and spoon the rice pudding into bowls. Cover and refrigerate about 5 hours or up to a day ahead.
• Serve with orange segments.

Steps:

• In a heavy, medium saucepan, combine the milk and rice. Scrape in the seeds from the vanilla bean and add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer, stirring frequently, until the rice is tender, about 25 minutes. Stir in the sugar, rum, and orange zest. Cook until the mixture thickens, about 10 minutes longer. Discard the vanilla bean and spoon the rice pudding into bowls. Cover and refrigerate until the pudding is cold, about 5 hours and up to 1 day ahead. Serve with orange segments.

Steps:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

Steps:

• Remove zest from orange using the smallest holes on a box grater, and set aside. Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and set aside. Squeeze juice from membranes over sections before discarding.
• Place the Arborio rice, milk, reserved orange zest, lemon zest, vanilla bean and seeds, salt, and sugar in a medium saucepan, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the rice is tender and most but not all of the liquid has been absorbed, 20 to 25 minutes. Stir in the heavy cream. Remove the vanilla bean, and serve the pudding in small bowls garnished with orange sections.

Steps:

• Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
• Bring the milk to a boil.
• Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
• Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
• Cook until the mixture thickens, 5 to 10 minutes longer.
• Spoon the rice pudding into bowls.
• Cover and refrigerate until cold, about 5 hours.
• Serve with orange segments if desired.