Rum Orange Rice Pudding
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
6 bowls
- Serves:
- 4-6
ingredients
- 5 cups whole milk
- 2⁄3 cup arborio rice or 2/3 cup medium-grain white rice
- 1 vanilla bean, split lengthwise
- 1⁄2 cup sugar
- 1 teaspoon orange zest, grated
- orange section
directions
- In a heavy sauce pan, combine the milk and rice. Scrape the seeds from the bean and add both bean and seeds. Bring the milk to a boil.
- Reduce the heat to medium and simmer, stirring frequently, until the rice is tender, about 25 minutes.
- Stir in the sugar, and orange zest. Cook until the mixture thickens, about 10 minutes.
- Discard the vanilla bean and spoon the rice pudding into bowls. Cover and refrigerate about 5 hours or up to a day ahead.
- Serve with orange segments.
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