Cointreau Rice Pudding

Cointreau Rice Pudding Recipe - A Delicious Dessert from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

This Cointreau Rice Pudding recipe is a delicious and unique dessert that combines the flavors of orange liqueur, fresh oranges, and creamy rice pudding. The dish is both comforting and elegant, making it perfect for a special occasion or a cozy night in.

History

Rice pudding is a classic dessert that has been enjoyed for centuries in various cultures around the world. The addition of Cointreau, an orange-flavored liqueur, adds a modern twist to this traditional dish, creating a sophisticated and flavorful dessert.

Ingredients

4 large navel oranges
1 tbsp butter or margarine
3 cups hot cooked rice
4 eggs, separated
2 cups half and half
2 cups milk
0.5 cup sugar
2 tbsp cointreau or other orange flavored liqueur
1 tbsp grated orange peel
1 tsp vanilla extract
0.13 tsp salt

Cointreau Sauce:

0.5 cup sugar
1 tbsp cornstarch
0.13 tsp salt
1 cup boiling water
1 tbsp butter or margarine
1 tbsp grated orange peel
3 tbsp cointreau or other orange flavored liqueur
candied orange peel for garnish
Fresh mint leaves for garnish

How to prepare

Cut the oranges in half crosswise.
Remove the sections with a spoon, being careful not to tear the shells.
Set aside the reserved orange segments for later use and keep the shells.
Stir the butter into the rice.
Beat the yolks and add the half and half, milk, sugar, Cointreau, orange peel, vanilla, and salt.
Fold in the egg whites, which have been beaten until stiff but not dry, into the egg yolk mixture.
Turn the mixture into a buttered shallow 2 qt (1.89 liter) baking dish and place it in a pan of hot water.
Bake at 350°F (177°C) for 1 hour or until a knife inserted near the center comes out clean.
Spoon the pudding into the prepared orange shells and garnish with candied orange peel and fresh mint leaves.
Serve immediately with Cointreau Sauce.
Cointreau Sauce: Combine the sugar, cornstarch, and salt.
Stir in the water gradually and cook, stirring constantly, for about 5 minutes.
Blend in the water, butter, orange peel, and Cointreau.
Garnish with orange peel and mint leaves.

Variations

Add a sprinkle of cinnamon or nutmeg to the pudding mixture for a warm and cozy flavor.
Substitute the Cointreau with Grand Marnier or another orange liqueur for a different twist.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form, but be careful not to overbeat them.

- Folding the egg whites into the pudding mixture gently will help keep the pudding light and fluffy.

- Make sure to cook the pudding in a water bath to ensure even cooking and prevent the edges from drying out.

Serving Suggestions

Serve the Cointreau Rice Pudding with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of flavor.

Cooking Techniques

Baking, boiling, mixing, beating

Ingredient Substitutions

Use regular oranges instead of navel oranges if desired.

- Substitute the margarine with butter for a richer flavor.

Make Ahead Tips

The pudding can be made ahead of time and stored in the refrigerator for up to 2 days. The sauce can also be made in advance and reheated before serving.

Presentation Ideas

Serve the Cointreau Rice Pudding in the hollowed-out orange shells for a beautiful and elegant presentation. Garnish with candied orange peel and fresh mint leaves for a pop of color.

Pairing Recommendations

Pair this dessert with a glass of champagne or a cup of hot tea for a delightful and sophisticated treat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This dish is a good source of Vitamin C and Vitamin A.

Alergens

Contains eggs and dairy.

Summary

This Cointreau Rice Pudding is a rich and indulgent dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins.

Summary

This Cointreau Rice Pudding is a decadent and flavorful dessert that is sure to impress your guests. With its creamy texture, citrusy flavor, and elegant presentation, this dish is perfect for any special occasion or dinner party. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl, that I first learned how to make Cointreau Rice Pudding. The recipe was passed down to me by my dear friend, Mrs. Jenkins, who was an excellent cook and always had the most delicious recipes to share.

Mrs. Jenkins had learned the recipe from her own grandmother, who had brought it with her from France many years before. She had made some adjustments to the original recipe to suit her own tastes, and now she was passing it on to me. I remember the excitement and anticipation I felt as I watched her prepare the pudding, the delicious aroma of the Cointreau and vanilla wafting through the air.

As Mrs. Jenkins mixed the ingredients together, she told me the story of how the recipe came to be. She explained that Cointreau, a French orange-flavored liqueur, added a unique and delightful flavor to the traditional rice pudding. The combination of creamy rice, sweet vanilla, and zesty Cointreau created a dessert that was both comforting and sophisticated.

I watched intently as Mrs. Jenkins poured the pudding into individual ramekins and placed them in the oven to bake. As the pudding cooked, the kitchen filled with the warm, comforting scent of vanilla and orange. I could hardly wait to taste the finished dish.

When the pudding was finally ready, Mrs. Jenkins served it to me with a dollop of whipped cream on top. I took my first bite, and immediately I was transported to a world of flavor and delight. The creamy rice, infused with the rich vanilla and bright Cointreau, was a revelation. I had never tasted anything quite like it before.

From that moment on, Cointreau Rice Pudding became a staple in my own kitchen. I made it for family gatherings, special occasions, and quiet evenings at home. It was always a hit with everyone who tried it, and I loved the way it brought people together around the table.

Over the years, I have made some adjustments to Mrs. Jenkins' original recipe, adding my own twist here and there. I have experimented with different types of rice, varying the amount of Cointreau, and even trying out different toppings. But no matter how I tweak the recipe, the essence of the dish remains the same: a comforting, flavorful dessert that never fails to impress.

As I sit here now, writing down the recipe for Cointreau Rice Pudding to pass on to future generations, I am filled with gratitude for the wonderful friends and mentors who have enriched my life with their culinary wisdom. I am proud to carry on the tradition of this delicious dessert, and I look forward to sharing it with many more people in the years to come.

So here it is, the recipe for Cointreau Rice Pudding, as I learned it from Mrs. Jenkins all those years ago. May it bring joy and warmth to your home, just as it has to mine. Enjoy!