Description
This creamy rice pudding with orange combines tender Arborio rice cooked slowly in whole milk with the bright flavors of fresh orange zest and juice, enhanced by a touch of vanilla and cinnamon. It’s a comforting, luscious dessert perfect for serving warm or chilled.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 1 orange)
- 2 tbsp fresh orange juice
- 1/2 tsp ground cinnamon (optional)
- 1 tbsp butter (optional, for extra creaminess)
Instructions
- Combine Ingredients: In a medium saucepan, mix the Arborio rice, whole milk, granulated sugar, and salt. Place the pan over medium heat and stir frequently until the mixture begins to simmer, ensuring the rice doesn’t stick to the bottom.
- Simmer and Thicken: Reduce the heat to low and continue cooking the mixture for 20 to 25 minutes. Stir occasionally during this time until the rice becomes tender and the milk thickens to a creamy pudding consistency.
- Add Flavorings: Stir in the vanilla extract, fresh orange zest, and orange juice. Let the pudding cook for an additional 2 minutes on low heat to infuse the citrus and vanilla flavors evenly.
- Enhance Creaminess (Optional): For an even richer texture, mix in the butter until melted and fully incorporated into the pudding.
- Serve: Remove the pudding from the heat and allow it to cool slightly. Serve warm or chilled, topped with a sprinkle of ground cinnamon or extra orange zest if desired.
Notes
- Arborio rice is preferred for its creamy texture, but medium grain rice can be substituted.
- Stirring frequently during cooking prevents the rice from sticking or burning.
- Adjust the sweetness by varying the amount of sugar to your liking.
- For a dairy-free version, substitute whole milk with coconut or almond milk, but cooking time may vary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
