Creamy Rice Pudding with Orange

Nothing beats a creamy, stove top old-fashioned rice pudding with vanilla. Adding hints of orange and almond makes this one the cream of the crop! (Adapted from a recipe I found on a Facebook recipe group but I don't remember who to credit for it.) 

Ingredients:

1 tbsp butter

1/4 tsp sea salt

4 cups milk

1/2 cup water

1/4 cup fresh squeezed orange juice

zest of 1 orange

3/4 cup arborio rice

1 egg

3/4 cup sugar

1/2 tsp vanilla extract

1/8 tsp almond extract

1/2 cup milk

cinnamon (optional)

Melt the butter in a large saucepan. Add sea salt, 4 cups of milk, water, orange juice and zest. Cook on medium to medium high heat until a thermometer reads 170-180°F. Then add the rice, bring back to a simmer and cook, stirring occasionally for 20-30 minutes until the rice is tender.

In a bowl beat the egg and mix in the sugar, 1/2 cup milk, vanilla extract and almond extract. Then slowly pour this egg mixture into the saucepan, stirring as you pour.

Bring back to a simmer and cook 3-4 minutes. Cool 10 minutes then stir.

Pour into serving dishes and cover with waxed paper. Leave on the counter if serving in a couple of hours. 

Or pour into a container and refrigerate until later then spoon into serving dishes and eat as is (delicious!), or sprinkle some cinnamon on top. If you have whipped cream, top it with that too!

Makes 6 servings

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