Rice Pudding is a classic dessert made of rice and milk that is cooked together until thickened and smooth. It is easy to make and perfect served warm or cold.
There is something so comforting about a big bowl of Rice Pudding. It’s smooth and creamy and loaded with flavors like cinnamon and vanilla. The perfect comfort food.
I know you’re saying “ Rice Pudding is such an old fashion dessert “. That might be true, but my family loves it. There is just something about that Arborio Rice when its simmered in milk that is flavored with cinnamon, vanilla and blood orange that makes it so decadent.
The best part about this dessert is that it is easy to prepare. With very few ingredients, that you probably already have in your pantry, you can have this dish ready in no time.
Ingredients Needed To Make Blood Orange Cinnamon Rice Pudding
- Blood Oranges: Blood oranges are in season from December through April. They are slightly sweeter and less tart than regular oranges. They tend to be a little smaller than other oranges, with a thick skin that may have a reddish tone and its flesh can range from pink to dark red. If Blood Oranges are not available then regular oranges like a Cara Cara or navel will do.
- Butter: Whenever I use butter in dishes, I always go with unsalted. This allows you to control the salt in your dishes.
- Arborio Rice: This is an Italian short grain rice. It has a higher starch content which makes it easier to absorb fluids, which results in a creamy texture. It is best used in risottos and puddings.
- Whole Milk: You want to use whole milk for the added fat which will add to the creaminess of the rice pudding.
- Granulated Sugar:
- Cinnamon Sticks: Simmering the Cinnamon sticks in the milk allows the flavor of cinnamon to be absorbed into the milk.
- Pure Vanilla Extract: When using vanilla I always opt for the pure vanilla extract rather than the imitation vanilla. It is a bit more pricy but I feel well worth the extra cost.
- Mascarpone Cheese: This is a Italian cheese that is very similar to Cream Cheese.
Why You Will Love This Recipe
- Ease: This recipe is quite easy to make. Most of the ingredients you probably already have in your refrigerator and pantry. Most people serve it cold but it can also be served warm.
- Taste: If you like desserts that are smooth and creamy with hints of vanilla, orange and cinnamon then you are sure to like this one.
Blood Orange Cinnamon Rice Pudding
Course: DessertIngredients
1 Strip of orange peel, plus 1/2 Teaspoon grated zest
1 Tablespoon unsalted butter
1 Cup Arborio rice
4 Cups whole milk
3/4 Cup granulated sugar
2 Cinnamon sticks
2 Teaspoons pure vanilla extract
1/4 Cup Mascarpone cheese
Pinch of salt
Directions
- Combine the blood orange peel and two cups of water to a saucepan over medium heat. Add the butter and the pinch of salt and allow to come to a boil. Add the rice and return to a boil. Reduce the heat to low and cook stirring occasionally until liquid is absorbed, about 15 minutes.
- To a separate large saucepan, add the milk, granulated sugar, cinnamon sticks and vanilla and bring to a low boil. Add the partially cooked rice and simmer over medium low heat, stirring occasionally until liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup of Mascarpone cheese until smooth.
- Pour into a large serving bowl and cover with a piece of plastic wrap and refrigerate until set, 1 to 2 hour. If you would prefer to serve this warm then just allow it to cool slightly. Top with candied oranges, then serve. See note below on how to make candied oranges.
- Enjoy.
Notes
- Slice oranges, skin and all very thin. Place 1 cup of water and 1 cup of sugar in a skillet over medium high heat until sugar has dissolved. Lower heat to medium low. Add orange slices and simmer for 30 to 40 minutes or until orange slices become tender and have the look of stained glass. Remove orange slices from liquid and place on a cooling rack to cool completely and dry out.
