Orange scented rice pudding

January 20, 2010

I have been eating this rice pudding for breakfast these days since I cannot find any gluten-free cereal around. I just make a big batch for the week and keep it in the refrigerator, and I use brown rice since it keeps me going a little longer than white rice. I even think the texture and taste of brown rice, especially for this pudding, is more pleasing than white rice, (and, of course, it is more nutritious) but some people prefer the less hardy texture of white rice. So by all means, use the rice you like best! This pudding is not too sweet, so if you are serving it for dessert you might want to increase the sugar a little or sprinkle each serving with some brown sugar.

  • 1 C white or brown rice
  • 2 C water
  • 1 ½ C coconut milk
  • 1 ½ C milk
  • ¼ C white sugar
  • zest and juice of 1 orange
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • pinch of nutmeg
  • pinch or two of salt
  • 1 tsp vanilla

Combine the rice and the water in a pot and bring it to a boil. Cover the pot and turn the heat down to low, simmering the rice until it is cooked (15 to 20 minutes for the white rice, and about 40 to 45 minutes for the brown rice). Stir the coconut milk, regular milk, sugar, orange zest and juice, cinnamon, nutmeg and salt in with the cooked rice until everything is well combined. Adjust the seasonings to your taste. Simmer the pudding for about 20 to 30 minutes, or until it has thickened considerably, stirring every few minutes to keep the rice from sticking or burning. It is thick enough when the rice no longer sinks to the bottom of the pot after you finish stirring it. Take the pudding off the heat and stir in the vanilla. The pudding will continue to thicken as it cools. Serve chilled or at room temperature.

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2 Responses to “Orange scented rice pudding”

  1. Amber said

    This looks fabulous! Going to make it today. I think Maxwell will gobble this up too. Bon Jour!

  2. Amber Evans said

    Made this tonight and it was a huge hit! I used 1/2 c sugar because I like things extra sweet.

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