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Honeybell Orange Rice Pudding

May 27, 2011

 A refreshing citrus dessert. In Paris I had this dessert with an Orange Caramel Sauce but I prefer to just use the Grand Marnier laced fresh oranges.

Honeybell Orange Rice Pudding

(May use any type of oranges you select)


  • 1/2 C. White Rice
  • Pinch of Salt
  • 4 Oranges
  • 2 C. Whole Milk
  • 2 T. Sugar
  • 2 T. Orange Marmalade
  • 2 T. Grand Marnier (optional)


  1. Place rice in a saucepan with 1 C. water, pinch of salt and bring to a boil covered; remove from heat and drain
  2. Use 1 orange and zest; set aside; peel all oranges and divide into sections; add Grand Marnier to oranges,stir and refrigerate until ready to use
  3. Combine the zest, milk and sugar in a pan and heat to boiling point; add the rice and combine; cover and heat on simmer (stirring occasionally) for about 30 minutes 
  4. Remove from heat and stir in the marmalade; chill until ready to serve
  5. Put in dessert cups; add the oranges to the top and serve 

(Serves 4)

Recipe adapted from “The Bistros, Brasseries, and Wine Bars of Paris” by Daniel Young


2 Comments leave one →
  1. May 27, 2011 22:48

    Grand Mariner-laced oranges. Oh my word!

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