Ingredients
375 ml of orange juice
Limejuice of 1 lemon
45 grams of butter
300 grams of short-grained rice
125 grams of brown sugar
300 ml of cream
4 tablespoons of grated orange peels
4 tablespoons of Grand Marnier
Preparation
- Put the orange and limejuice, the butter and the sugar in a deep casserole and heat at low temperature stirring constantly until the sugar dissolves.
- Add in the rice, mix well, and continue cooking over low heat stirring it every once in awhile until all the juice has been absorbed (for around 15 minutes).
- Add in the cream, mix well and continue cooking over low heat stirring constantly until the rice has absorbed all of the cream (between 5 and 10 minutes). Taste the rice to see if it is ready (if it needs to be cooked more, add in a little more cream or milk). Add in the grated orange peels and the Grand Marnier, and mix with a fork. Serve hot or cold, with pickled oranges and cream or ice cream.
Serves 6.
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