Orange Creamsicle Rice Pudding

Orange Creamsicle Rice Pudding
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For Rice Pudding
  1. 1 cup half-and-half
  2. 1 cup milk
  3. 1 cup 100 percent orange juice*
  4. 1/3 cup sugar
  5. 1/4 vanilla bean or 1/2 teaspoon vanilla extract
  6. 2 tablespoons chopped orange zest
  7. 3 whole eggs, beaten well
  8. 3 cups warm cooked basmati rice (right out of the steamer or cooking pot)
  9. 1/3 cup dried cranberries
  10. 10 fresh mint sprigs
  11. *May substitute Florida Orange Juice from Concentrate
For Orange Cranberry Glaze
  1. 1 cup 100 percent orange juice*
  2. 1/2 cup honey
  3. 1/3 cup dried cranberries
  4. 1/4 ounce fresh mint sprigs
  5. *May substitute Florida Orange Juice from Concentrate
For Rice Pudding
  1. Preheat oven to 350°. Combine half-and-half and milk in medium saucepot. Add sugar, vanilla and orange zest. Bring to a simmer over medium heat, while stirring continually, until sugar is dissolved. The mixture should smell like a creamsicle. Place beaten eggs in medium mixing bowl. Slowly pour hot liquid into eggs while whisking constantly until all liquid is absorbed. Whisk in orange juice; then stir in rice and cranberries. Pour mixture back into saucepot and cook, stirring constantly over medium heat until mixture becomes hot and slightly thickened, about 3 to 4 minutes. Coat a 9”x9” baking dish with non-stick cooking spray. Pour warm pudding mixture into dish and bake for 15 minutes. Check to see if pudding is softly set (it should jiggle when shaken). Use large tablespoon or ice cream scoop to portion out rounded spoonfuls of hot pudding into ten pudding or parfait dishes. Drizzle over with orange cranberry glaze and garnish with fresh mint.
For Orange Cranberry Glaze
  1. Place orange juice and cranberries in a small saucepot. Bring to a simmer over medium heat and reduce by half, about 15 minutes. Stir in honey. Rub mint leaves and stems vigorously between your hands and stir into the glaze. Let stand 10 minutes then remove mint. Be sure to squeeze any syrup that clings to mint back into glaze.
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