Photo: Orange-Cinnamon Rice Pudding Recipe
Ingredients
- 1 strip orange peel, plus 1/2 teaspoon grated zest
- 1 tablespoon unsalted butter
- Kosher salt
- 1 cup arborio rice
- 4 cups whole milk
- 3/4 cup granulated sugar
- 2 cinnamon sticks
- 2 teaspoons vanilla extract
- 1/2 cup mascarpone cheese
- 3 tablespoons confectioners' sugar
- Ground cinnamon, for sprinkling
Directions
Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.
Photograph by Con Poulos
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By Passionate for ...
Florida
on January 17, 2012
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OMG! It is the creamiest, most delicious rice pudding I have ever had. I never would dare to make it. For me it was the most challenging thing to do with rice. And the orange peel was a great add to the perfect taste and consistency. Mmmmmm... Thanks!
I will definitely make it again. I did not have whole milk, only low fat, so I mixed it with half and half. It was perfect.
By csd2583
Webster, NY
on June 01, 2011
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One word....fantastic! Infused with the Orange, Cinnamon & homemade vanilla (my own
I changed things up the 2nd time I made it though....first time I made it.....it wasn't as thick and creamy as I wanted it to be. So I eliminated the cooking the rice in water first part, and just added an additional 1 cup of water to the milk mixture and added the rice & orange peel right in with the milk mixture for 30 minutes. (I eliminated the butter, just didn't bring anything to the party and was even more fantastic the 2nd time I made it without the butter. I've done a mixture of Rice and tapioca also.....even better. And don't miss the mascarpone & sugar mixture at the end. I swirled it right into the pudding and it made it even creamier and wonderful.
Oh and by the way.....YOU REMOVE THE ORANGE PEEL & CINNAMON STICK WHEN THE RICE IS DONE KIDS (it appears that a select few of us have managed to miss that sentence at the end of the recipe...
By redeemed316_123...
Coloma, 62
on March 25, 2011
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Brilliant recipe! The mascarpone adds a richness and creaminess that take the recipe to a higher standard. I thought about cutting the sugar amount the next time I make it, but my husband said "don't mess with perfection".
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