Orange Rice Pudding Recipe

To make the cornstarch slurry, combine cornstarch with water and stir until dissolved. Set aside.

Combine rice and milk on a medium saucepan and cook over medium low heat. Stir every 15 minutes to avoid rice from sticking on the bottom and cook until risotto rice becomes soft.

Add sugar. Stir.

Add pinch of orange zest. Stir.

Add the cornstarch slurry (make sure to stir again before adding as it becomes lumpy and sticky after some time). Stir. Cook until thickened and no longer smells starchy. 

Serve with toppings of choice.