Orange-Honey Rice Pudding Parfaits

Laura T


1/2 c. arborio rice
3 c. milk
2 oranges - zest in long strips (can do it with a vegetable peeler)

For rice:
Combine rice, 2-1/2 c. milk, zest from 1 orange in a bowl that is heat safe. Place bowl over pan of simmering water. Cover. Stir occasionally Cook for 50-60 minutes. Remove orange zest.



1 c. heavy cream
1/2 c. sugar
1/4 c. honey
1 lg. egg
1 egg yolk
1/2 tsp. vanilla
1/2 tsp. salt
Strawberry or Raspberry preserves

For custard:
In small sauce pan heat cream, 1/2 c. milk, and zest from 1 orange until simmering. In a bowl, whisk sugar, honey, egg, vanilla and salt. In a slow stream add hot milk to the sugar mixture, whisking constantly. Return mixture to sauce pan over medium heat and stir constantly until thickened.

Pour custard over rice and remove orange zest. Stir. Refrigerate.



*Toasted Granola*
2-1/2 c. granola
1/4 c. honey
3 T. melted butter
1/4 tsp. cinnamon

For granola:
Preheat oven to 325°. Line baking sheet with parchment paper. Combine all granola ingredients. Spread on pan and bake 15-20 min. Let cool on pan.



I used 2 oz shot glasses but anything can be used. I put 2 teaspoons of rice on the bottom and a layer of raspberry preserves followed by the granola and another teaspoon of rice. Topped with a small piece of orange for garnish.