Baked Rice Pudding with Candied Orange Peel

Rice pudding is an ancient dish enjoyed by people of many cultures and cuisines. This food traces its roots to the grain pottages of made by middle eastern cooks. It has long been associated with good nutrition and easy digestion, and were first mentioned in medical texts rather than cookery books. Throughout history rice pudding has been recommended for the young, the old, and people of all ages with stomache ailments. In 19th century America, arrowroot and tapioca puddings were prescribed for much the same reason.

Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. The following ingredients are usually found in rice puddings:

  • rice; white rice (usually short grain, but can also be long grain, basmati, or jasmine rice), brown rice, black rice
  • milk; (whole milk, coconut milk, cream or evaporated)
  • spices; (nutmeg, cinnamon, ginger etc.)
  • flavorings; (vanilla, orange, lemon, pistachio, rose water etc.)
  • sweetener; (sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups)
  • eggs
Sources:
1. Rice Pudding.  http://www.foodtimeline.org/foodpuddings.html#rice.  Retrieved July 4, 2013
2. Rice Pudding. http://en.wikipedia.org/wiki/Rice_pudding.  Retrieved July 4, 2013
 

My daughter loves rice pudding, yes the one you would buy in a grocery store that comes in these little tiny and expensive containers.  They do taste very creamy and nice!  However, why not make your own rice pudding?  Much cheaper, fresh from the oven if you like it warm and can adjust the taste to just how you like it.  I have looked at numerous amount of recipes out there, but did not like either the ingredients that were used or the process itself, so I decided to make my own:).  It ended up tasting so amazing, that I know I will make it again and again.  I hop you will like it too!

Ingredients:

1/2 Cup of Short Grain Rice 
1 Table Spoon of Bailey’s Triple Sweet Cream (optional)
2 1/2 Cups of  Whole Milk
1 Cup of Half and Half
1 Table Spoon Candied Orange Peel (can be replaced with raisins)
1/4 of Teaspoon of Cinnamon
1/4 of Teaspoon of Orange Extract (can be replaced with Vanilla)
2 Large Egg Yolks
1/4 Cup of Granulated Sugar 
1/4 Teaspoons of Coarse Salt
 

How to make Baked Rice Pudding:

1.  In a medium saucepan add your 2 1/2 cups of milk and 1/2 a cup of Half and Half (you will add the other half when rice is done).

2. Then add about 1 Table Spoon of Bailey’s Triple Sweet Cream.  This is totally optional but does give this mixture a nice flavor.  Your can replace it with any other creamer you may have available at home.

3.  Add 1/4 of teaspoon of your Orange Extract.  You may also replace it with vanilla extract or just add vanilla beans.

Baked Rice Pudding

4.  Now combine your rice, previously washed and soaked in water for about half an hour.  Bring to a boil over medium-high heat; reduce heat and simmer on low (so your milk doesn’t rise up), stirring frequently, until rice is tender and some but not all liquid has been absorbed, about 25 minutes.

Baked Rice Pudding Add Rice

5.  While your rice is cooking, combine your sugar (I used raw brown sugar) and your cinnamon in a small bowl.

6.  Then separate your egg whites and your egg yolks and add only egg yolks the the bowl.  You can then add some sugar to your egg whites and whip them up to make home made whip cream and add it to your rice.

7.  Use your wisk tool to mix everything well.  I like using a ball wisker for this, because it’ helps grind the ingredients a little bit, mixing them well and is very easy to clean.

DSC_0025

8.  Add your mixture to your rice, don’t have to wait until the rice is cooked.  This can be added as soon as milk reached boiling point and rice is simmering.

9.  Then add your 1 Table Spoon Candied Orange Peel right before the rice is almost done and mix it well.  I absolutely love this product, I add this peel to salads, chicken and many other deserts, it’s such a versatile ingredient.  Here is the link for it if you need more info.

10.  After about half an hour your rice should be ready. You don’t want  the milk evaporated entirely because otherwise the rice will be too dry.  Your mixture should look something like the photo below.

11.  Now it’s time to bake your rice.  Preheat your oven to 350 degrees.  Fill up a half of your deep baking pan with hot water and stand up your ramekins.

12.  Add the remainder 1/2 cup of Half and Half to your rice mixture, and pour it in your ramekins.

13.  Bake your rice in the oven for 15 minutes until it is set and thickens at 350F.

14.  Your rice is now ready!  You  can serve it with whip cream, fresh fruit, raising, or whatever your heart desires.  This version was done with some strawberries and more Candied Orange Peel, garnished with fresh mint.

Baked Rice Pudding with Strawberries

This pudding tastes great warm shorty after the oven, but you can enjoy it cold as well after it has been refrigerated for few hours.  Make sure to transfer it to another container though and cover it with a lid, so it wouldn’t dry up.  I hope you try this recipe, let me know how you like it!

Sincerely,

Natalie

Baked Rice Pudding with Orange Zest and Fresh Fruit
 
Prep time
Cook time
Total time
 
Baked Rice Pudding with Candied Orange Peel and Fresh Fruit, garnished with Mint
Author:
Serves: 4-6
Ingredients
  • ½ Cup of Short Grain Rice
  • 1 Table Spoon of Bailey’s Triple Sweet Cream (optional)
  • 2½ Cups of Whole Milk
  • 1 Cup of Half and Half
  • 1 Table Spoon Candied Orange Peel (can be replaced with raisins)
  • ¼ of Teaspoon of Cinnamon
  • ¼ of Teaspoon of Orange Extract (can be replaced with Vanilla)
  • 2 Large Egg Yolks
  • ¼ Cup of Granulated Sugar
  • ¼ Teaspoons of Coarse Salt
Instructions
  1. In a medium saucepan add your 2½ cups of milk and ½ a cup of Half and Half (you will add the other half when rice is done)
  2. Then add about 1 Table Spoon of Bailey’s Triple Sweet Cream (optional)
  3. Add ¼ of teaspoon of your Orange Extract. You may also replace it with vanilla extract or just add vanilla beans.
  4. Now combine your rice, previously washed and soaked in water for about half an hour. Bring to a boil over medium-high heat; reduce heat and simmer on low (so your milk doesn’t rise up), stirring frequently, until rice is tender and some but not all liquid has been absorbed, about 25 minutes.
  5. While your rice is cooking, combine your sugar (I used raw brown sugar) and your cinnamon in a small bowl.
  6. Then separate your egg whites and your egg yolks and add only egg yolks the the bowl. You can then add some sugar to your egg whites and whip them up to make home made whip cream and add it to your rice.
  7. Use your wisk tool to mix everything well.
  8. Add your mixture to your rice, don’t have to wait until the rice is cooked. This can be added as soon as milk reached boiling point and rice is simmering.
  9. Then add your 1 Table Spoon Candied Orange Peel right before the rice is almost done and mix it well.
  10. After about half an hour your rice should be ready. You don’t want the milk evaporated entirely because otherwise the rice will be too dry.
  11. Now it’s time to bake your rice. Preheat your oven to 350 degrees. Fill up a half of your deep baking pan with hot water and stand up your ramekins.
  12. Add the remainder ½ cup of Half and Half to your rice mixture, and pour it in your ramekins.
  13. Bake your rice in the oven for 15 minutes until it is set and thickens at 350F.
  14. Your rice is now ready! You can serve it with whip cream, fresh fruit, raising, or whatever your heart desires. This version was done with some strawberries and more Candied Orange Peel, garnished with fresh mint. Enjoy!

 

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