Cointreau Rice Pudding
Recipe Description
Makes 8 servings.Ingredients
- 4 large navel oranges
- 1 tablespoon butter or margarine
- 3 cups hot cooked rice
- 4 eggs, separated
- 2 cups half and half
- 2 cups milk
- 1/2 cup Granulated sugar|Sugar
- 2 tablespoons Cointreau or other orange flavored liqueur
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt ==
- 1/2 cup Granulated sugar|Sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup boiling water
- 1 tablespoon butter or margarine
- 1 tablespoon grated orange peel
- 3 tablespoons Cointreau or other orange flavored liqueur
- candied orange peel for garnish
- Fresh mint leaves for garnish
- Cut oranges in half crosswise.
- Remove sections with spoon being careful not to tear shells.
- Reserve orange segments for other use. Set shells aside.
- Stir butter into rice.
- Beat egg yolk|yolks and add half and half, milk, Granulated sugar|Sugar, Cointreau, orange peel, vanilla and salt.
- Fold in egg whites, which have been beaten until stiff but not dry, into egg yolk mixture.
- Turn into buttered shallow 2-quart baking dish. Set in pan of hot water.
- Bake at 350 degrees 1 hour or until knife inserted near center comes out clean.
- Spoon pudding into prepared orange shells. Garnish with candied orange peel and fresh mint leaves.
- Serve immediately with Cointreau Sauce.
- Cointreau Sauce: Combine Granulated sugar|Sugar, cornstarch and salt.
- Stir in water gradually. Cook, stirring constantly, about 5 minutes.
- Blend in water, butter, orange peel and Cointreau.
- Garnish with orange peel and mint leaves.
This article uses material from the "Cointreau Rice Pudding" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
