Orange Meringue Rice Pudding
A creamy rice pudding layered with orange marmalade and topped with fluffy meringue, perfect for comforting dessert lovers who enjoy citrus-flavored treats with a light texture.
Ingredients
Instructions
- In a heavy saucepan, combine milk and rice.
- Bring to a boil, then reduce heat, cover, and cook over low heat for about 15 minutes or until rice is tender.
- Remove from heat.
- Gradually stir in 1 cup of hot rice mixture into beaten egg yolks.
- Return all to the saucepan and stir in orange marmalade, vanilla, and salt.
- Pour the rice mixture into an 8 x 6 1/2 x 2-inch baking dish.
- Bake, uncovered, in a 350°F oven for 12 minutes.
- Remove from oven and stir the rice mixture well.
Tips & Substitutions
When making the pudding, ensure to stir the rice mixture well after baking to achieve a smooth consistency. If you're out of orange marmalade, you can substitute it with apricot preserves or lemon curd for a different flavor profile. For a dairy-free version, consider using almond or coconut milk instead of regular milk.
Serving Suggestions
Serve the orange meringue rice pudding warm or chilled, garnished with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. It pairs beautifully with Sweet Potato Wedges as a side for a balanced meal. Consider enjoying it alongside a fresh Fruit Bowl Supreme for a delightful dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pudding in a microwave-safe dish and heat in short intervals, stirring in between, until warmed through. You may want to add a splash of milk to restore the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Meringue Rice Pudding contains roughly 504 calories, with 10g protein, 88g carbohydrates, and 10g fat. It is an excellent source of vitamin C (55% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 638mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this rice pudding in advance?
Yes, you can prepare the rice pudding a day ahead. Just follow the recipe and refrigerate after baking. When ready to serve, reheat gently and stir well. The flavors will meld beautifully overnight.
Can I use brown rice instead of long grain rice?
While you can use brown rice, keep in mind that it has a longer cooking time and a chewier texture. Adjust the cooking time accordingly, and ensure the rice is fully tender before incorporating it into the pudding.
What can I do if my pudding is too thick?
If your rice pudding turns out too thick, simply stir in a bit of milk or cream until you reach your desired consistency. This will help restore the creamy texture and make it more enjoyable to eat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).