Orange Cinnamon Rice Pudding

Orange Cinnamon Rice Pudding
Orange Cinnamon Rice Pudding

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

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.

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