Orange Rice Custard Recipes

OLD-FASHIONED RICE CUSTARD

Steps:

• In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

ORANGE-CINNAMON RICE PUDDING

Steps:

• Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
• Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
• Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
• Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

RICE FRITTERS WITH ORANGE BLOSSOM CUSTARD

Steps:

• Prepare the rice for the fritters: In a medium saucepan over medium heat, stir to combine the rice, milk, sugar, star anise, lemon and orange zest, a pinch of salt and the vanilla bean and scraped seeds. Once milk begins to simmer, reduce heat to low and cook rice for 25 to 30 minutes, until the liquid is almost all absorbed, stirring occasionally to make sure it doesn't stick to the bottom of the pot. Transfer cooked rice to a medium container, let cool for about 15 minutes, then cover and refrigerate for about 2 hours, or overnight. (If you chill the mixture overnight, let it come to room temperature before forming the fritters.)
• Make the custard: Heat the milk, heavy cream, sugar, orange zest and vanilla bean and seeds in a small saucepan over medium-high heat. Remove from heat when bubbles begin to form around the edges, about 2 minutes.
• In a separate small bowl, whisk egg yolks with the cornstarch, orange blossom water and lemon juice to make a smooth paste. Slowly pour the warm milk and cream into the paste, whisking continuously to make sure there are no lumps.
• Return the mixture to the pan over medium heat and cook for about 3 minutes, until you get a thick custard, whisking constantly. Remove the orange zest and vanilla bean, scraping off any custard that clings. Transfer to a small bowl, let cool for about 15 minutes, then cover the surface directly with plastic wrap and refrigerate for at least 1 hour or overnight, until completely cool and set.
• Just before serving, fry the fritters: Fill a deep saucepan with about 2 inches/5 centimeters vegetable oil and bring to 350 degrees Fahrenheit/180 degrees Celsius over medium heat. (You may need more than 3 1/2 cups/800 milliliters oil; getting the proper depth is important to make sure the fritters fry properly.)
• Meanwhile, mix cinnamon and sugar together and set aside on a large plate. Remove the rice mixture from the fridge and discard the star anise and vanilla bean. Using your hands, break up the rice mixture, then stir in the rum and the two egg yolks until the mixture is uniform, using your hands if necessary. Add currants and flour and mix well to combine.
• Whisk the two egg whites with a pinch of salt in a stand mixer on high speed until stiff peaks form. Gently fold egg whites into rice mixture until no streaks of white remain.
• Once the oil is up to temperature, use two tablespoons to drop spoonfuls of the rice mixture into the oil; each fritter should be a 1-inch/3-centimeter sphere. (An old-fashioned ice cream scoop also works well.) Fry five or six fritters at a time, for 1 to 2 minutes on each side, until crisp, golden brown and puffy. Using a slotted spoon, transfer fritters to a paper towel-lined plate to remove excess oil, and then immediately roll in the cinnamon sugar. Serve warm by themselves, or with the cold custard if you've made it, or with some whipped cream.

OLD-FASHIONED RICE CUSTARD

Steps:

• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• Add milk, sugar, vanilla and salt.
• Blend well.
• Stir in rice and raisins.
• Set casserole in pan of water.
• Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

ORANGE RICE CUSTARD

Steps:

• Heat oven to 350°. Butter a deep 1-quart casserole.In a small saucepan over medium heat, heat milk until very hot but not boiling.Meanwhile, in a medium bowl, beat eggs. Stir in rice, sugar, raisins, vanilla, orange extract, orange rind, and salt until blended. Stir in hot milk. Pour into casserole. Sprinkle with nutmeg. Set casserole in a 9 x 9 x 2-inch or larger pan and place in oven. Fill larger pan with boiling water to a depth of 1 inch.Bake for 45 to 50 minutes until a knife inserted 1 inch from center comes out clean. Carefully remove casserole from water cool on a wire rack.Serve warm or cool to room temperature, cover and refrigerate up to 2 days.

ORANGE RICE CUSTARD

Steps:

• Heat oven to 350°F
• Coat a 1 qt deep casserole dish with nonstick spray.
• In small pan over medium heat, heat the milk till very hot but NOT boiling.
• Meanwhile, in medium bowl, beat eggs.
• Stir in sugar, rice, vanilla, orange, orange rind and salt.
• Stir in hot milk.
• Pour into casserole dish.
• Place casserole in 9x9x2 pan.
• Place in oven; fill pan with boiling water to a depth of 1".
• Bake for 10 minutes.
• Stir .
• Bake another 10 minutes.
• Stir.
• Sprinkle with nutmeg and bake 10-15 minutes longer till knife inserted comes out clean.
• Remove casserole from water bath.
• cool custard on wire rack.
• Serve at room temperature or chill at least 1 hr and serve cold.