Source: Florida Department of Citrus

Orange Creamsicle Rice Pudding
This super creamy rice pudding with glorious hints of orange is sure to satisfy the most demanding sweet tooth.
Serves: 10
Prep Time: 15 to 20 minutes
Cook Time: 35 minutes


2 cups orange juice
2/3 cup dried cranberries
1/2 cup honey
10 fresh mint sprigs
1 cup half-and-half
1/3 cup sugar
2 tablespoons chopped orange zest
1/4 vanilla bean or 1/2 teaspoon vanilla extract
3 large eggs, beaten well
1 cup milk
3 cups warm cooked basmati rice (right out of the steamer or cooking pot)
1/4 ounce fresh mint sprigs
10 fresh mint sprigs, for garnish

Put 1 cup of the orange juice and 1/3 cup of the cranberries in a saucepan and bring to a simmer over medium heat. Cook gently for about 15 minutes or until the liquid is reduced by half. Stir in the honey. Vigorously rub the mint leaves and stems between your fingers and palms and stir them into the glaze. Remove the pan from the heat and let it sit for 10 minutes.

Remove and discard the mint. Squeeze the glaze clinging to the mint back into the pan. Set aside.

Preheat the oven to 350°F.

In a medium saucepan, combine the half-and-half, sugar, orange zest, and vanilla. Bring to a simmer over medium heat, stirring continually, until the sugar dissolves. The mixture should smell like a creamsicle.

Put the beaten eggs in a mixing bowl and slowly pour the hot milk mixture into the bowl, whisking constantly until smooth and completely blended. Add the remaining 1 cup of orange juice, whisk well, and then stir in the rice and remaining 1/3 cup of the cranberries.

Return the mixture to the pan and cook, stirring constantly over medium heat until hot and slightly thickened, 3 to 4 minutes.

Coat a 9-by-9-inch baking dish with non-stick cooking spray. Pour the warm pudding mixture into it and bake for 15 minutes or until the pudding is softly set and still jiggles when gently shaken.

Use a large tablespoon or ice cream scoop to portion out 10 servings of rounded spoonfuls of hot pudding. Put the scoops into parfait dishes and drizzle with the glaze and garnish with fresh mint.

Note: When making the glaze, you can substitute orange juice made from concentrate for fresh, or use already-constituted orange juice.

Per Serving: 240 calories; 2.5 g fat; 1 g saturated fat; 75 mg sodium; 51 g carbohydrate; 1 g fiber; 5 g protein