Orange And Rice Custard Recipe
Yield: 10 - 12 folksRecipe by luhu.jp
Ingredients:
3/4 cup: Orange juice,
2 cup: Buttermilk,
3/4 cup: Water,
1 cup: Sugar,
1/2 tsp: Orange peel, finely shredded
2 tbsp: Orange juice,
-, divided use
1 tbsp: Margarine, melted
2/3 cup: Med-grain -=OR=-,
Thin strips of orange peel,
2/3 cup: Short-grain white rice,
-, optional
-uncooked,
Fresh mint sprigs,
Nonstick spray coating,
-, optional
Directions:
In a small saucepan combine 3/4 cup orange juice and the water; heat
to a boiling. Stir 1/4 teaspoon of the shredded peel, the uncooked
rice, and 1 tablespoon of sugar. Reduce heat; simmer, covered for 15
to 20 minutes or until liquid is absorbed and rice is tender. Spray
a 2-quart square baking dish with spray coating. Spoon the rice
mixture into pan; spread evenly. Set aside. In a large mixing bowl
combine egg product or eggs, buttermilk, 1 cup sugar, the 2
tablespoon orange juice, margarine and remaining 1/4 teaspoon
shredded peel. Mix until sugar is dissolved. Carefully pour egg
mixture over rice. Place dish in a large baking pan; pour hot water
into baking pan to a depth of 1 inch. Bake in a 350 degree oven for
40 to 45 minutes, or until firm around the edges and almost set in
center. Remove large pan from oven. Carefully lift custard dish from
the water; transfer to wire rack. Cool about 30 minutes or until
room temperature. Cover and chill for four hours before serving. To
serve, spoon custard into dessert dishes or cut into squares. If
desired, garnish with orange peel strips and mint. Per serving: 178
cal, 2 g fat, 5mg cho, 98mg sod. Source: The San Diego Union-Tribune,
Food Section, (somewhere between Nov 1, 1994 to Jan. 1, 1994) Brought
to you and your via Nancy OBrion and her Meal-Master. Submitted By
NANCY OBRION On 01-02-95
Source from luhu.jp
to a boiling. Stir 1/4 teaspoon of the shredded peel, the uncooked
rice, and 1 tablespoon of sugar. Reduce heat; simmer, covered for 15
to 20 minutes or until liquid is absorbed and rice is tender. Spray
a 2-quart square baking dish with spray coating. Spoon the rice
mixture into pan; spread evenly. Set aside. In a large mixing bowl
combine egg product or eggs, buttermilk, 1 cup sugar, the 2
tablespoon orange juice, margarine and remaining 1/4 teaspoon
shredded peel. Mix until sugar is dissolved. Carefully pour egg
mixture over rice. Place dish in a large baking pan; pour hot water
into baking pan to a depth of 1 inch. Bake in a 350 degree oven for
40 to 45 minutes, or until firm around the edges and almost set in
center. Remove large pan from oven. Carefully lift custard dish from
the water; transfer to wire rack. Cool about 30 minutes or until
room temperature. Cover and chill for four hours before serving. To
serve, spoon custard into dessert dishes or cut into squares. If
desired, garnish with orange peel strips and mint. Per serving: 178
cal, 2 g fat, 5mg cho, 98mg sod. Source: The San Diego Union-Tribune,
Food Section, (somewhere between Nov 1, 1994 to Jan. 1, 1994) Brought
to you and your via Nancy OBrion and her Meal-Master. Submitted By
NANCY OBRION On 01-02-95
Source from luhu.jp