Orange Rice Pudding(4 Servings)
A creamy and fragrant orange rice pudding with tender rice and a hint of vanilla, perfect for cozy desserts or special gatherings with citrusy zest and smooth richness.
Ingredients
Instructions
- Carefully peel the orange so the peel is in one continuous spiral.
- Combine the orange peel, scalded milk, sugar, rice, and salt in the top of a double boiler.
- Cover and cook over gentle boiling water until the rice is tender, about 45 minutes, stirring occasionally during the first part of cooking.
- Remove the orange peel from the mixture.
- Combine the light cream and the slightly beaten egg yolk in a separate bowl.
- Stir a small amount of the hot rice mixture into the egg yolk mixture to temper it.
- Return the yolk mixture to the hot rice mixture and blend thoroughly.
- Continue cooking covered until the pudding thickens, about 45 minutes, stirring occasionally.
- Stir in vanilla extract.
- Serve topped with a sprinkle of sugar and cinnamon or whipped cream.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of light cream. You can substitute the long grain rice with arborio rice for a richer consistency. If you prefer a sweeter pudding, adjust the sugar to taste. Remember to stir occasionally to prevent sticking, especially during the first cooking phase. For an extra twist, add a pinch of nutmeg for flavor.
Serving Suggestions
Serve the orange rice pudding warm or chilled, topped with a sprinkle of sugar and cinnamon, or a dollop of whipped cream for added richness. It pairs beautifully with Aunt Alice'S Molasses Cookies for a delightful dessert duo. For a more tropical flair, consider adding toasted coconut flakes on top.
Storage & Reheating
Store any leftover orange rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of milk to restore its creamy consistency. Stir well before serving to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Rice Pudding(4 Servings) contains roughly 673 calories, with 9g protein, 53g carbohydrates, and 16g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and vitamin A.
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 pudding dairy-free?
Yes, you can substitute the milk and light cream with almond milk or coconut milk for a dairy-free version. Just ensure you choose unsweetened varieties to control the sweetness of the pudding. The texture may vary slightly, but the flavors will still be delicious.
What can I use instead of long grain rice?
If you don't have long grain rice, arborio rice is a great substitute as it creates a creamier texture. You could also use jasmine or basmati rice, but be aware that they might alter the flavor profile slightly due to their aromatic qualities.
How long can I keep leftovers?
Leftover orange rice pudding can be stored in the refrigerator for up to 3 days. To maintain its creaminess, reheat it gently on the stove or in the microwave, adding a little milk if needed. Avoid freezing, as the texture may change when thawed.
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).