Grand Marnier Rice Pudding Recipes

CLASSIC RICE PUDDING

Steps:

• Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed.
• In separate bowl combine sugar, cornstarch and salt.
• Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat.
• Stir in butter and vanilla.
• Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl.
• Blend into remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Remove from heat.
• Serve warm or chilled, with the option of adding cinnamon and/or blueberries.

CREAMY GRAND MARNIER PUDDING

Steps:

• Mix tapioca, 6 tablespoons sugar, salt, milk, cream, and egg yolks in a saucepan.
• Let stand for 5 minutes.
• Beat egg whites unitl foamy, gradually adding 4 tablespoons sugar and beat until soft peaks form.
• Cook tapioca mixture over a slow fire, stirring constantly until it boils.
• Add the tapioca mixture gradually to egg whites just until blended.
• Add vanilla and Grand Marier.
• Serve warm.

GRAND MARNIER FLAN

Steps:

• Preheat the oven to 320
• Create your "bain marie." Lay your dish towel into the bottom of your pan, and place your ramekins on top. Fill the pan with water about half-way up the ramekins. The towel will prevent them from sloshing around in the water. Set aside.
• Combine 3½ tbsp. of water and 1 cup of sugar in a saucepan to make your caramel. This process will take about 10 minutes. Heat over a medium flame and let it start to bubble. Resist every urge to stir it. (I have a hard time with this. I just want to stir it so much, but it doesn't help).
• After about 6-7 minutes, the color of your caramel will appear to have a golden blonde color. This is when you want to add your Grand Marnier. Pour quickly, pick up the sauce pan and swirl the pan fast. You want it to steam off a bit. Swirl for about 15 seconds, and return the pan to the flame.
• Watch the color of the caramel closely. When it appears to be darkening to a deep cherry brown, quickly lift the pan and swirl again. The sugar will continue to cook in the pan even when it's not over the flame and burns quickly if it's left too long.
• Once your caramel is the color of a warm mahogany, pour it into your ramekins.
• Pour your whole milk and vanilla extract into your pot and heat to almost boiling. Stirring occasionally.
• Whisk 3 eggs into a measuring cup or bowl with 6 tbsp. of sugar. Pour the sugar/egg mixture through a mesh strainer to strain out any extra eggy bits, and return to your cup or bowl.
• Slowly (very slowly) pour your sugar/egg mixture into your milk while constantly stirring with your other hand - otherwise the eggs will simply become a scrambled egg mixture in the milk.
• To ensure your flan is extra smooth, strain the entire custard mixture through your mesh strainer and then pour into your ramekins evenly. Place on the bottom rack, and bake for 45 minutes to an hour.
• You'll know your flan is done when the edges become golden.
• Very carefully remove the pan and ramekins once done. Refrigerate for 24 hours before serving.

CREAMY STOVETOP ARBORIO RICE PUDDING

Steps:

• In a large saucepan, bring the milk, sugar, and vanilla to a boil. Add the rice. Stir, and boil for one minute.
• Reduce the heat to a low simmer and cook for 45 to 50 minutes, stirring occasionally, until thickened and creamy.
• Pour the rice pudding into a bowl and stir until cooled to room temperature. PRO TIP: Speed the cooling process by putting the bowl over an ice bath. Even setting it over a bag of frozen vegetables will help speed things along.
• While the rice pudding is cooking, zest an orange, if desired, and set aside to garnish. Heat the raisins, Grand Marnier or juice, cinnamon, and enough water to cover the raisins in a small saucepan. Bring to a boil, then immediately remove from heat. Steep for about 15 minutes. Drain.
• Whip the crème fraîche or sour cream to fluffy, soft peaks. Gently fold into the rice pudding, along with 3/4 of the raisins. Chill until cool.
• Spoon the rice pudding into serving bowls. Top with a few more raisins and, if desired, a small sprinkle of cinnamon and some orange zest.This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best very cool, but not cold.

PANETTONE BREAD PUDDING WITH GRAND MARNIER SAUCE

Steps:

• For the Pudding: Position oven racks in lower and upper third of oven. Preheat oven to 350°F. Coat a 13-inch by 9-inch baking pan with nonstick spray; set aside.
• Scatter cubes of bread on two rimmed baking sheet pans and bake for about 8 to 10 minutes or just until cubes begin to develop a bit of a dry crust. They most likely will not brown; that's okay. Place cubes in prepared pan.
• Whisk together the eggs, yolks, cream, milk, sugar, Grand Marnier and vanilla. Pour this mixture evenly over bread cubes and let sit for 10 minutes to begin absorbing the custard.
• Place pan in a larger pan and fill that pan halfway with hot tap water to create a water bath (LINK). Bake for about 40 to 50 minutes or until custard is just set. Cool pan on rack while you make sauce, if using.
• For the Sauce: Whisk together the egg and sugar in the top of a double boiler. Set over simmering water and continue whisking until warmed and creamy, about 2 minutes. Drizzle in the melted butter, slowly until combined, whisking continuously. Whisk in the Grand Marnier until light and fluffy, about another 2 minutes. Use immediately.
• Scoop out portions of warm or room-temperature bread pudding onto serving dishes and top with some of the warm sauce, pooling some around the pudding as well.

STEAMED CRANBERRY PUDDING WITH GRAND MARNIER SAUCE

Steps:

• Chop cranberries coarsely (cut each into 3 or possibly 4 pcs). Toss with 1/4 c. of the sugar; set aside. In bowl, cream together butter and remaining sugar. Beat in Large eggs, one at a time; add in orange rind. Combine flour, baking pwdr and salt; add in alternately with lowfat milk to creamed mix. Stir in cranberries. Turn batter into buttered 6 c. pudding mould or possibly heavy bowl; cover tightly with lid or possibly foil. Place in steamer or possibly large saucepan; add in boiling water to come halfway up sides of mould. Cover tightly and steam, adding more water to retain level, for 1 1/2 hrs or possibly till tester inserted in center comes out clean. Grand Marnier Sauce: In small heavy saucepan, combine sugar, cornstarch and salt; stir in water. Bring to boil, stirring constantly; boil gently for 2 min. Stir in butter and liqueur, adding more liqueur if you like. (Sauce may be kept hot, covered, over low heat.) Serve spooned over pudding or possibly pass separately. Makes about 6 servings.

FROZEN GRAND MARNIER SOUFFLé

Steps:

• Step 1 Cut four 12×4-inch long strips of parchment paper. Wrap one parchment strip around a small 2/3-cup ramekins or shuffle dish and secure it with tape. Note: This will allow the soufflé custard to stay in place while it freezes. Repeat with the remaining ramekins and set aside.
• Step 2 Fill a double boiler with about 3-4 inches of water. Place over medium heat and bring to a boil.
• Step 3 When the water is boiling add the sugar, Grand Marnier, egg yolks, water, orange juice and zest to the top of the double boiler. Note, is you do not have a double boiler, use a small and medium saucepan that fit together well enough to mimic a double boiler. Ideally, if you do not want the water to touch the top pot.
• Step 4 Whisk the egg mixture continuously until the mixture begins to thicken and turns a nice bright yellow color, about 8-10 minutes or until it reaches 140 degrees F. Be careful not to overcook or "scramble" the egg mixture. Reduce the heat slightly if you are concerned. Remove from the heat and pour the custard into the bowl of a kitchen mixer fitted with a whisk attachment, and beat on low until cool, about 3 minutes.
• Step 5 Pour the custard base into a large mixing bowl and set aside.
• Step 6 Clean the mixer bowl and add the heavy cream. Beat on high until stiff peaks have formed. Mix in the confectioners sugar.
• Step 7 Using a large rubber spatula, gently fold the whipped cream into the custard being careful not to over mix and deflate the cream.
• Step 8 Using a spoon, divide the soufflé mixture into the prepared ramekins. Using the back of a spoon, even the tops of as best as possible.
• Step 9 Place the soufflés in the freezer and chill for at least 4 hours or overnight.
• Step 10 To serve, remove the parchment paper and top with an orange peel for garnish.

GRAND MARNIER RICE PUDDING

Steps:

• In a medium saucepan, bring milk, sugar, rice and salt to a boil, stirring frequently. Reduce heat and simmer about 20 minutes, stirring occasionally.
• Lightly beat egg in a medium bowl. Gradually stir about a fourth of the hot milk mixture into the egg; return to pan, stirring constantly. Simmer for 20 minutes, stirring occasionally, until mixture is thick and rice is tender.
• Remove from heat; stir in liqueur, vanilla and butter, stirring until butter melts.