Vanilla and Orange Zest Rice Pudding

September 30, 2013

Rice pudding is one of those foods that I never, ever think about making, but awhile ago we had a TON of leftover rice (I can never seem to make just the right amount!) and my husband suggested rice pudding…which he apparently loves. I have no particular feelings for it; when it comes to dessert if it isn’t dripping in chocolate or full of butter, it doesn’t really seem worth it. However, this is a different story. It’s creamy, slightly warm and gooey with a crispy top layer. So much to love! It took me a little while to find a decent recipe base for rice pudding made with pre-cooked rice, but this turned out great. It would be even better made totally from scratch, but this is such a perfect way to use up that pesky leftover rice. The orange zest, vanilla, and cinnamon were just additions we had on hand. You could easily use vanilla extract and a little sprinkle of ground cinnamon instead if that’s what you have. Feel free to omit the orange zest, but it did add a really nice, subtle flavor.

This is how all of my recipes start…and then I scratch half of the things out, spill on it, and change the amounts of everything šŸ™‚

Farm House Vanilla, Orange Zest and Cinnamon Rice Pudding { s e r v e sĀ  4 }

2 cups cooked white rice (I used Jasmine rice, but short grain is even better)
1 1/2 cups whole milk
1/3 cup sugar
seeds and pod of 1 vanilla bean
pinch of sea salt
1 stick of cinnamon, broken in half
1/2 tsp of orange zest, or the zest of 1/2 a small orange
brown sugar for sprinkling on top

Combine rice, milk, sugar, vanilla bean, sea salt, and cinnamon in a sauce pan and bring to a simmer over medium-high heat. Turn to low, and let cook for 10-12 minutes, stirring frequently. The rice will begin to absorb the milk, and it should thicken quite a bit. Once rice is creamy looking, pour it into a baking dish (I used individual Le Creuset dishes, but you could also pour it into one big baking pan) and top with a thin layer of brown sugar. With oven on broil, place rice pudding in the oven for several minutes until sugar is bubbling and completely melted. Remove, and allow to cool for several minutes. The sugar should be caramelized and crunchy. So good! Enjoy šŸ™‚

 

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3 Comments

  • Reply Recipe: Creamy Orange Zest Rice Pudding December 15, 2013 at 11:00 pm

    […] orange zest rice pudding: One that’s cooked on the stove top (which I happened upon at the Dear Avocado blog), and one that’s made in your slow cooker to be plugged in late on Christmas Eve, ready […]

  • Reply Erica Hale December 13, 2013 at 3:31 pm

    Love this recipe! And your photos are beautiful. I’m writing about rice pudding, I’ll be linking back here for sure!

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