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Orange Rice Pudding

May 10, 2008

I am not a huge dessert person so when the occasion arises to make one, I want it to be quick and easy. I still have lots of Arborio rice sitting in my cabinet, so I decided to look for recipes for rice pudding. I have always loved rice pudding but never actually made it so figured this would be fun to try.

This recipe particularly stood out not only because the orange aspect sounded so interesting and yummy, but there are hardly any ingredients! How easy! Not to mention, a lot of the other recipes I looked at included more fattening stuff so I felt as though this was somewhat on the light side for dessert.

As I had guessed, this was super easy to make and the final product was very, very good. In fact, as I let the rice pudding cool in the refrigerator I seriously ate like half of it—my fridge must have lost all its cool air from me opening the door so much to have just one more little taste! I also think this is a great dessert for entertaining because you can make it ahead of time, and since it is so quick and easy, you can focus your efforts on the rest of the meal.

The only thing I want to note about the recipe is that it calls for four oranges when I think you can get away with just one. The idea is to serve the orange pieces with each serving, but do you really need a whole orange for each serving? I think just a single orange segment on top is plenty. I also suggest that you remove the membrane from the orange segments—it looks so much nicer. Or you can skip the orange slices all together and garnish with either chocolate shavings or orangettes.

Lastly, the recipe claims that it is for four servings, but I think they are pretty small servings so this may be more for three healthy size servings (either the French really do eat tiny portions, or may be I misjudged the amount before eating half of it from the fridge?).

So here is the recipe (for 4 servings) from Daniel Young’s The Bistros, Brasseries, and Wine Bars of Paris:

  • 1/2 cup short-grain rice
  • Salt
  • 4 oranges
  • 2 cups whole milk
  • 3 tablespoons sugar
  • 2 tablespoons orange marmalade
  1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
  2. Grate the zest of 1 orange (don’t be shy zesting–this is where most of the orange flavor will come from!). Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
  3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
  4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
  5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
  6. To serve, surround each serving of rice pudding with orange sections.


2 Comments leave one →
  1. sarah permalink
    May 13, 2008 12:47 pm

    i am so going to make this for my next dinner party…. even all of the wheat free people can eat it! x

  2. Alison permalink
    May 15, 2008 1:37 pm

    I made this dish and it was delicious! The grated orange peel gives the pudding such a unique taste. Once I made rice pudding using frozen raspberries, which is also something to try. However, since the fruit is watery your whole pudding will be pink! thanks K.

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