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Orange Cream recipe

Fluffy rice cream laced with an orangeliqueur served topped with whipped cream and segments of mandarinorange.

Recipe: Orange Cream

2 (11-ounce) cans mandarin orange segments(drain; reserve syrup)
3 cups cooked rice
1/2 cup granulated sugar
3 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy cream, whipped or 1 (1.4-ounce) package whippedtopping mix, prepared

  • Combine syrup from orange segments, orangejuice and enough water to make 2 cups. Add orange peel, riceand sugar. Cook over medium heat until rice is thick and creamy,about 30 minutes, stirring occasionally.
  • Remove from heat; stir in orange liqueurand vanilla. Chill until mixture begins to set. Stir in 1 cupwhipped cream and half of the orange segments.
  • Spoon into serving dishes; top with remaining1 cup whipped cream and orange segments.

    Makes 10 servings.

    Recipe provided courtesy of the USA RiceFederation.

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  • Comments

    1 Comment


    Hi Flo, we don t recommend it. If we were going to turn this into a danish filling we d probably remove the cream and orange juice then add an egg or two so it sets nicely.

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