Prep 10 mins
Cook 35 mins
Rice pudding with a mild orange flavor. I have never used the rum so I can't offer any comment on that part of the flavor. Chill time not included.
- Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
- Bring the milk to a boil.
- Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
- Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
- Cook until the mixture thickens, 5 to 10 minutes longer.
- Spoon the rice pudding into bowls.
- Cover and refrigerate until cold, about 5 hours.
- Serve with orange segments if desired.
This is the best rice pudding recipe. I originally got this recipe from Giada D. and the Food Network site. I have used a combination of whole milk, light and heavy cream - whatever I had in my fridge. I have also used dark rum, light rum and 151 rum. All with excellent results. I also used orange extract when I didn't have any oranges. I also added rum soaked raisins to this recipe. This recipe is a keeper.
Well, I guess whole milk matters in this one! I used it along with arborio rice and all of the options and I got a very nice creamy pudding with wonderful orange and rum essences. I recommend eating it with the fresh orange sections...yummy! Also, I don't like a strong rum flavor and this was just right. Thanks for the recipe...it was my first time using arborio rice. Made for 1-2-3 hit wonders.
Liked the recipe true! Used no fat milk with too! Like rice pudding more creamier for me! (Might be personal taste) LOVED the orange peel...in pudding was great to see! Didn't use rum as had none, Thanks for sharing recipe...it was fun!