Sweet Rice With Orange Rind Recipes

SWEET CANDIED ORANGE AND LEMON PEEL

Steps:

• Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
• In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
• Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.

ORANGE RICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch Bundt pan.
• Rinse the rice under cold water. Drain, and cook rice in the milk over medium-low heat for about 15 minutes, or until the rice has absorbed all the milk. Remove from heat and set aside.
• In a medium bowl, cream the butter and sugar until light and fluffy. In a separate bowl, beat the egg yolks on high speed until they are pale yellow and doubled in volume. Add the egg yolks to the butter mixture, blending well, and then add this to the rice. Add the orange zest and the raisins.
• In a medium bowl, beat the egg whites to stiff peak stage. Gently fold the whites into the rice mixture.
• Bake at 350 degrees F (175 degrees C) for about 50 minutes or until the top of the cake is golden brown and puffed up. Cool on a wire rack for at least 20 minutes before turning out. Cool completely. Serve chilled.

PASTIERA DI RISO (ITALIAN EASTER RICE PIE)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, and baking powder.
• Add eggs, egg yolks and butter. Mix on medium speed until large, moist crumbs start to form (about 2-3 minutes).
• Remove dough from the bowl and with your hands on a smooth surface, gently form the dough into a ball.
• Wrap the dough in saran wrap and place in the fridge for approximately 1 hour.
• Add the rice and water to a pot, and over medium heat, let them come to a boil.
• Once rice and water have started to boil, cook for 8 minutes, stirring often.
• At this point, add the milk, sugar, orange peel and cinnamon sticks.
• Still on medium heat, cook the rice mixture for 30 minutes, stirring often so that the rice doesn't stick to the pot, until the rice is cooked and most of the liquid has absorbed. If rice is cooking too quickly, turn the heat down slightly.
• At this point, remove the orange peel and cinnamon sticks.
• Turn heat down to low, add butter to the rice, and cook for 7-10 minutes until all the liquid has absorbed and the mixture is dense in consistency.
• Add the rice to a shallow square dish, level it out, and cover with saran wrap. Let it cool.
• If your ricotta is very moist and has a lot of liquid in it, drain it with a colander.
• In a big bowl, add ricotta, beaten eggs, fior d'arancio, and cinnamon. Mix with a wooden spoon or whisk until all ingredients are combined.
• Once the rice mixture has cooled completely, add it to the ricotta mixture, slowly, a few spoons at a time. Mix with a wooden spoon until the rice is fully incorporated into the mixture. Set the filling aside.
• Preheat oven to 350°F. Grease your pie dish with butter, and then coat with a thin layer of flour.
• On a floured surface, roll out the dough a few times to soften it. Then roll it out until it's about 1/2 cm thick.
• Transfer the dough to the pie dish, and cut off any hanging edges. Fill with the filling.
• Decorate the top of the pastiera with a lattice design. The lattices should sit gently on top of the dough.
• Bake the pastiera for approximately 60 minutes, or until edges are golden. Let the pastiera cool and come to room temperature, top with powdered sugar if desired, and enjoy!

SWEET RICE WITH ORANGE RIND

Steps:

• Wash the rice in several changes of water and drain.
• Put in bowl with 5 cups water and soak for 1 hour.
• Drain in a sieve set over a bowl.
• Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips.
• Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.
• Add carrots & stir for 5 minute.
• Remove carrots with slotted spoon & set aside. Put pot aside as well.
• Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water.
• Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.
• Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.
• In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.
• Bring to a boil, reduce & simmer gently for 30 min., stirring often.
• Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.
• Preheat oven to 325°.
• Return pot with butter to medium heat & add drained rice.
• Stir & fry for 5 min., reducing heat if it sticks.
• Add 2 2/3 c water & the salt.
• Stir gently & cook until the water has evaporated.
• Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.
• Stir the rice gently to mix before serving.

ORANGE RICE PUDDING

Steps:

• 1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
• 2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
• 3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
• 4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
• 5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
• 6. To serve, surround each serving of rice pudding with orange sections.