Ingredients
- 4 large navel oranges
- 1 tablespoon butter or margarine
- 3 cups hot cooked rice
- 4 eggs, separated
- 2 cups half and half
- 2 cups milk
- 1/2 cup Sugar
- 2 tablespoons Cointreau or other orange flavored liqueur
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Make it step by step
- Cut oranges in half crosswise.
- Remove sections with spoon being careful not to tear shells.
- Reserve orange segments for other use. Set shells aside.
- Stir butter into rice.
- Beat yolks and add half and half, milk, Sugar, Cointreau, orange peel, vanilla and salt.
- Fold in egg whites, which have been beaten until stiff but not dry, into egg yolk mixture.
- Turn into buttered shallow 2-quart baking dish. Set in pan of hot water.
- Bake at 350 degrees 1 hour or until knife inserted near center comes out clean.
- Spoon pudding into prepared orange shells. Garnish with candied orange peel and fresh mint leaves.
- Serve immediately with Cointreau Sauce.
- Cointreau Sauce: Combine Sugar, cornstarch and salt.
- Stir in water gradually. Cook, stirring constantly, about 5 minutes.
- Blend in water, butter, orange peel and Cointreau.
- Garnish with orange peel and mint leaves.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.