Luscious, orange-scented rice sponge pudding served with Cointreau sauce.

Cointreau Rice Pudding

4 large navel oranges
1 tablespoon butter or margarine
3 cups hot cooked rice
4 large eggs, separated
2 cups half-and-half
2 cups milk
1/2 cup granulated sugar
2 tablespoons Cointreau or other orange flavored liqueur
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/8 teaspoon salt

Cointreau Sauce:

1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter or margarine
1 tablespoon grated orange peel
3 tablespoons Cointreau or other orange flavored liqueur

Candied orange peel for garnish
Fresh mint leaves for garnish

1. Cut oranges in half crosswise. Remove sections with spoon being careful not to tear shells. Reserve orange segments for other use. Set shells aside.
2. Stir butter into rice. Beat yolks and add half-and-half, milk, sugar, Cointreau, orange peel, vanilla and salt. Fold in egg whites, which have been beaten until stiff but not dry, into egg yolk mixture. Turn into buttered shallow 2-quart baking dish. Set in pan of hot water.
3. Bake at 350°F (175°F) for 1 hour or until knife inserted near center comes out clean.
4. Spoon pudding into prepared orange shells. Garnish with candied orange peel and fresh mint leaves.
5. Serve immediately with Cointreau Sauce.
6. For Cointreau Sauce: Combine sugar, cornstarch and salt. Stir in water gradually. Cook, stirring constantly, about 5 minutes.
7. Blend in water, butter, orange peel and Cointreau.
8. Garnish with orange peel and mint leaves.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.