Cointreau Rice Pudding

From Recidemia English
Jump to: navigation, search


Makes 8 servings.


Cointreau Sauce:


  1. Cut oranges in half crosswise.
  2. Remove sections with spoon being careful not to tear shells.
  3. Reserve orange segments for other use. Set shells aside.
  4. Stir butter into rice.
  5. Beat yolks and add half and half, milk, Sugar, Cointreau, orange peel, vanilla and salt.
  6. Fold in egg whites, which have been beaten until stiff but not dry, into egg yolk mixture.
  7. Turn into buttered shallow 2-quart baking dish. Set in pan of hot water.
  8. Bake at 350 degrees 1 hour or until knife inserted near center comes out clean.
  9. Spoon pudding into prepared orange shells. Garnish with candied orange peel and fresh mint leaves.
  10. Serve immediately with Cointreau Sauce.
  11. Cointreau Sauce: Combine Sugar, cornstarch and salt.
  12. Stir in water gradually. Cook, stirring constantly, about 5 minutes.
  13. Blend in water, butter, orange peel and Cointreau.
  14. Garnish with orange peel and mint leaves.

See also