Ingredients
- 5 cups whole milk
- 2/3 cup Arborio rice or other short-grain white rice
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar
- 2 teaspoons dark rum
- 1 teaspoon grated orange peel
- Orange segments
Directions
Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.
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Newest Ratings and Reviews
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By lamare_4588767
Hadley, MA
on February 09, 2012
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Squisito! I wouldn't change a thing. Have made it several times (much to the dismay of my waistline!, and it's the best rice pudding ever... EVER! Grazie, Giada!
By veriia
MD, USA
on December 16, 2011
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The flavor is very good, especially with more rum. I tried making it with short grain brown rice and it was way too much sauce for the 2/3 cup rice, causing it to not thicken properly. I thickened the mixture with 6 egg yolks and made a custard. The orange with the rum and creamy custard flavor was excellent. I also soaked raisins in rum and mixed them in at the end.
By Newby46
Horseshoe Bend, AR
on November 08, 2011
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I can be a really lousy cook...but this looked so easy to make I had to try it. DELICIOSO!!
Read all 92 reviews