Here’s more sunny citrus for ‘ya. This rice pudding will make a stellar end to a Mexican meal. Even better, it can be made ahead. Enjoy. -alyce eyster
Photo: Fulton Davenport
Orange & Cinnamon Rice Pudding
Author: culinarythymes.com
Recipe Type: dessert
Prep Time:
Cook Time:
Total Time:
Serves: 6
You may make this pudding earlier in the day and pour it into an ovenproof dish. Cover with foil and gently rehead in a 350 degree oven if necessary.
Ingredients
- 1½ cups arborio rice
- 4 cups whole milk
- ⅔ cups sugar
- ½ tsp salt
- 1 Tblsp grated orange zest
- 2 cinnamon sticks
- 2 eggs, beaten
- 2 Tblsp unsalted butter
- 1 tsp vanilla extract
- cinnamon for sprinkling
Instructions
- In a medium saucepan, bring 3 cups of water to a boil. Add the rice and stir. Reduce the heat to low, cover and simmer for 20 minutes.
- In a clean medium saucepan, combine the cooked rice, 3 cups of the milk, the sugar, salt, orange zest and cinnamon sticks. Bring to a boil, then reduce the heat and simmer until thick and creamy, about 15-20 minutes. Stir frequently.
- Stir in the remoning 1 cup milk and the eggs. Cook for 2 more minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla. Discard the cinnamon sticks and serve warm with a generous sprinkling of cinnamon over top.
Thanks for stopping by. Here's to great food and good thymes! -