Prep 5 mins
Cook 40 mins
Lightly orange-scented creamy rice pudding.
- 3 1⁄2 cups milk
- 1⁄2 cup arborio rice
- 6 tablespoons sugar
- 1⁄4 teaspoon salt
- 1 large egg
- 2 tablespoons Grand Marnier (can also use Cointreau)
- 1 tablespoon butter
- 1 teaspoon vanilla
- In a medium saucepan, bring milk, sugar, rice and salt to a boil, stirring frequently. Reduce heat and simmer about 20 minutes, stirring occasionally.
- Lightly beat egg in a medium bowl. Gradually stir about a fourth of the hot milk mixture into the egg; return to pan, stirring constantly. Simmer for 20 minutes, stirring occasionally, until mixture is thick and rice is tender.
- Remove from heat; stir in liqueur, vanilla and butter, stirring until butter melts.
This rice pudding tastes great. The rice turns out al dente. Cook 5 minutes longer for softer rice.
Use about a 1/4 cup sugar only if you should you add a sweet topping.