| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6-8 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 317 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 6 g |
| Cholesterol | 30 mg |
| Sodium | 436 mg |
Reviews
Absolutely delicious!
This is amazing! I had just the right amount of mascarpone cheese left, and didn’t know what to do with it…well, I know now! It took a bit longer to finish than the recipe stated, but that’s just an observation, not a complaint. Both my husband and youngest son have been face-down in it; don’t know how much will be left by the time my eldest son gets home.
I added just a touch of Fiori di Sicilia extract to enhance the orange flavor of the pudding.
This recipe is a definite keeper!
As noted by many others this was very creamy. The orange taste was amazing – I never would have thought orange in rice pudding could be so good. If you like rice pudding and orange go for it – you will love this.
OMG! It is the creamiest, most delicious rice pudding I have ever had. I never would dare to make it. For me it was the most challenging thing to do with rice. And the orange peel was a great add to the perfect taste and consistency. Mmmmmm… Thanks!
I will definitely make it again. I did not have whole milk, only low fat, so I mixed it with half and half. It was perfect.
I will definitely make it again. I did not have whole milk, only low fat, so I mixed it with half and half. It was perfect.
Brilliant recipe! The mascarpone adds a richness and creaminess that take the recipe to a higher standard. I thought about cutting the sugar amount the next time I make it, but my husband said “don’t mess with perfection”.
One word….fantastic! Infused with the Orange, Cinnamon & homemade vanilla (my own
I changed things up the 2nd time I made it though….first time I made it…..it wasn’t as thick and creamy as I wanted it to be. So I eliminated the cooking the rice in water first part, and just added an additional 1 cup of water to the milk mixture and added the rice & orange peel right in with the milk mixture for 30 minutes. (I eliminated the butter, just didn’t bring anything to the party and was even more fantastic the 2nd time I made it without the butter. I’ve done a mixture of Rice and tapioca also…..even better. And don’t miss the mascarpone & sugar mixture at the end. I swirled it right into the pudding and it made it even creamier and wonderful.
Oh and by the way…..YOU REMOVE THE ORANGE PEEL & CINNAMON STICK WHEN THE RICE IS DONE KIDS (it appears that a select few of us have managed to miss that sentence at the end of the recipe…
I changed things up the 2nd time I made it though….first time I made it…..it wasn’t as thick and creamy as I wanted it to be. So I eliminated the cooking the rice in water first part, and just added an additional 1 cup of water to the milk mixture and added the rice & orange peel right in with the milk mixture for 30 minutes. (I eliminated the butter, just didn’t bring anything to the party and was even more fantastic the 2nd time I made it without the butter. I’ve done a mixture of Rice and tapioca also…..even better. And don’t miss the mascarpone & sugar mixture at the end. I swirled it right into the pudding and it made it even creamier and wonderful.
Oh and by the way…..YOU REMOVE THE ORANGE PEEL & CINNAMON STICK WHEN THE RICE IS DONE KIDS (it appears that a select few of us have managed to miss that sentence at the end of the recipe…
Loved it! I never knew how easy rice pudding was to make, so much better than the store boughten variety. It was my husband’s first time trying rice pudding and he really liked it too. It’s a very filling dessert, so if you’re eating it after a meal, you’ll probably get more than the six servings the recipe states.
And natticar, the you don’t actually ‘eat’ the orange peel. Its boiled in the water and then water in the milk mixture so the oils from the peel give the orange flavor to the rice pudding. You take the orange peel out before serving.
And natticar, the you don’t actually ‘eat’ the orange peel. Its boiled in the water and then water in the milk mixture so the oils from the peel give the orange flavor to the rice pudding. You take the orange peel out before serving.
I had never had rice pudding before I made this recipe. It is delicious!! Will make it again!!
Wow! This is a great recipe. I can imagine infusing other flavors into the milk.
I dunno about this recipe people.
It says ‘combine orange peel’. Really?? Because I once tasted an orange peel, and it was disgusting.
Is this a joke?
It says ‘combine orange peel’. Really?? Because I once tasted an orange peel, and it was disgusting.
Is this a joke?