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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By cath1025_10670581
Fredericksburg, VA
on January 07, 2013
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Flavors great but way too sweet as written. Next time I will cut the sugar way down & add it back in if needed
By Marsha:-)
New York, NY
on August 02, 2012
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I made this recipe several times and must I say it's AWESOME! My guest loves it. It's not too sweet and the flavors blend in really well. This recipe is definitely a keeper. You can also make it a day before if you're planning a party.
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!
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