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Dessert in a hurry....Baked Cranberry Orange Rice Pudding
JANICEKRAKO
Description
Love to exercise my creative side especially in the kitchen! How often have you been bored making the same old thing even though you have favorite recipes? Always great to have a change of pace in life whether it's wearing something new, trying a new restaurant, or even traveling…
Often I just head to the kitchen and see what's there and experiment. Not everything turns out as perfect as it sounded in your head! Inspiration for this recipe was a large container of white rice from the local Chinese restaurant that was leftover. I could have turned this into a quick fried rice but had a sweet tooth that needed satisfying!
What's on hand and what can I create?
Rice....dried cranberries and that led me to think cranberry orange relish flavor profile! Always have the staple of milk, eggs, vanilla, natural extracts and usually fruit too. Find it quite handy to keep the Cinnamon and Sugar blend on hand also which is a great addition to oatmeal, hot coffee, tea, dusting on toast or a warm buttered muffin. Yum!! Keeping a nicely stocked with basics pantry allows you to "create" things in a hurry and on the fly. Kind of the home version of Chopped with ingredients you know!
This is a super easy dessert to throw together quickly any night of the week. Perfect to make ahead too for the next day.
NOTE: I did try this recipe with Fresh cranberries and that does work well also. You get that sweet and tart flavors in one bite which I found lovely and interesting.
Ingredients
- 2 cups cooked rice (good use for leftover plain white or brown rice from the Chinese take out)
- 2 cups milk (for a richer pudding use half and half)
- 2 eggs
- 1 Tbsp. butter
- 1/2 tsp. orange extract
- 1 tsp. orange zest
- 1/4 tsp. almond extract
- 1/2 tsp. vanilla extract (real)
- 2/3 cup sugar
- 1 pinch salt (if the rice was not cooked with salt)
- 1/8 tsp. nutmeg
- 1 1/4 cups dried cranberries (or raisins)
- cinnamon sugar (see below)
Directions
- Preheat oven to 375º
- Butter baking dish or casserole 2-1/2 quart will work unless you're making a larger batch. Add cooked rice to casserole. I use my fingers to break the grains up so they're loose. Do that only if the rice is cold and coming out of the refrigerator. Then once grains are loose, mix in the cranberries or other dried fruit. If your rice is still warm cool it to room temperature first so the eggs won't seize and scramble. The dried fruit can be mixed into hot fresh cooked rice without a problem.
- In a bowl, beat eggs, add to milk, extracts, zest and sugar; stir to blend.
NutritionView More
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| Calories220Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium150mg6% |
| Potassium210mg6% |
| Protein6g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber<1g2% |
| Sugars36g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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