Description

This creamy rice pudding infused with bright orange zest and juice offers a luscious and comforting dessert with a delicate citrus twist. Made with Arborio rice cooked slowly in whole milk and sugar, it delivers a rich and velvety texture enhanced by warm vanilla and optional cinnamon. Perfect served warm or chilled, it’s a delightful treat for any occasion.

Ingredients

Scale

Rice Pudding Base

1 cup Arborio rice
4 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract

Orange Flavoring

1 tbsp orange zest (from about 1 orange)
2 tbsp fresh orange juice

Optional Additions

1/2 tsp ground cinnamon (optional)
1 tbsp butter (optional, for extra creaminess)

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Instructions

Combine Ingredients and Simmer: In a medium saucepan, add the Arborio rice, whole milk, granulated sugar, and salt. Heat over medium, stirring frequently to prevent sticking, until the mixture just begins to simmer.
Cook Until Tender and Thickened: Reduce the heat to low and let the pudding cook gently for 20-25 minutes. Stir occasionally to avoid clumps and ensure even cooking, until the rice grains are tender and the mixture has thickened to a creamy consistency.
Add Flavorings: Stir in the vanilla extract, orange zest, and fresh orange juice. Continue cooking for 2 more minutes on low heat, allowing the flavors to meld beautifully into the pudding.
Enhance Creaminess (Optional): If you desire a richer texture, stir in the butter at this stage, mixing until fully melted and incorporated for extra indulgence.
Cool and Serve: Remove the saucepan from heat and let the pudding cool slightly. Serve warm or chilled, optionally topped with a sprinkle of ground cinnamon or extra orange zest for garnish and added aroma.

Notes

Use Arborio rice for its high starch content to achieve a creamy texture; other short-grain rices may work but result in less creaminess.
Stir frequently during cooking to prevent the rice from sticking to the bottom of the pan and burning.
For a dairy-free version, substitute whole milk with coconut or almond milk, though the flavor and texture will vary.
Adjust sugar quantity to taste depending on preferred sweetness.
Leftover pudding keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.