This recipe has Greek origins. It is always a little different depending upon the type of honey, rice, and oranges used, but it’s always good. I like dark honeys such as buckwheat, but others may prefer something lighter such as clover, acacia, or orange blossom. The recipe comes from Cooking in a Casserole (1967) by Robert Ackart, though I have made some changes to it. The recipe gives instructions to bake it in the oven, but one can also cook it in a pot on the stove top on low heat and be done in 30 minutes–lots of stirring. Orange juice and liqueur are added last to keep the flavors strong.
Ingredients: [‘milk’, ‘rice’, ‘orange’, ‘honey’, ‘raisins’, ‘walnut pieces’, ‘ground cinnamon’, ‘ground nutmeg’, ‘sugar’, ‘orange juice’, ‘orange-flavored liqueur’, ‘orange%2c rind of’]
Quantity of Ingredients: [“”,”1 quart milk, scalded “,”1/2 cup rice, raw, natural (try jasmine or sticky rice)”,”1/2 large california orange, zest of “,”5 tablespoons honey”,”1/4 cup raisins”,”1/4 cup walnut pieces”,” ground cinnamon”,” ground nutmeg”,””,”1/2 cup sugar”,”1/2 cup orange juice, freshly squeezed “,”1/4 cup orange-flavored liqueur (Cointreau, Grand Marnier, etc.)”,”1/2 grated large california orange, rind of”]
Number of Servings: 6
Steps: [‘In a 2 or 3 quart casserole dish, combine milk and rice honey and bake, uncovered, at 250 degrees F for 3 hours, or until the rice is tender and most of the liquid is absorbed.’, ‘After first hour, add orange rind and honey.’, ‘Optional; When done, add raisins and walnuts.’, ‘Dust pudding with ground cinnamon and nutmeg.’, ‘In small sauce pan, simmer sugar and orange juice for 5 minutes. Add liqueur and orange rind and cook a few minutes more.’, ‘Serve pudding warm or chilled, Serve sauce separately.’]