Honey-Orange Rice Pudding

* 3-1/2 cups 2% milk
* 2/3 cup uncooked arborio rice
* 1/4 cup sugar
* 1/4 cup plus 2 tablespoons honey, divided
* 2 teaspoons grated orange peel
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/3 cup pistachios

* In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange peel and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding is thickened, stirring occasionally.
* Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios. Yield: 4 servings.


I omitted the pistachios, and only used about 1 tsp of orange zest- and it was still VERY orangey; it was also very sweet (that was while it was warm; I haven't tried it cold yet). Next time, I'll probably skip the orange and increase the cinnamon a little, and maybe decrease the honey and/or sugar. But overall, it's a great recipe! It just needs a little tweaking to individual tastes.


Posted by: Tabitha

Spanish Rice

2 c. white rice
4 c. chicken broth
1 (8oz) can tomato sauce
2 (heaping) tbsp tomato paste
1 med. onion, minced
salt, pepper, and oregano (about 1tsp each)
1-2 tbsp olive oil or veg. oil

Heat the oil over medium heat in a large pot or saucepan. Add the onion, salt, pepper and oregano. Cook until the onion is translucent. Add the tomato paste and cook, stirring constantly, about a minute. Add the rice and stir around for a couple minutes. Add the tomato sauce and chicken broth. Stir well. Cover and bring up to a boil, then turn the heat down to low and simmer until rice is cooked through, about 15-20 minutes. Remove from the heat and let it sit about 5 minutes. Fluff with a fork. If there's still unabsorbed sauce, let it sit uncovered a few minutes before serving.



Posted by: Erika