Rice Pudding With Vanilla Bean, Orange and Rum

photo by Engrossed

- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 5 cups whole milk
- 2⁄3 cup arborio rice or 2/3 cup other short-grain white rice
- 1 vanilla bean, split lengthwise
- 1⁄2 cup sugar
- 2 teaspoons dark rum (optional)
- 1 teaspoon grated orange peel
- orange section (optional)
directions
- 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.
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Reviews
-
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.
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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.