This creamy orange rice pudding is a unique take on the usual savory risotto dishes.
Orange Rice Pudding Recipe
It's a creamy dessert you'll want to try!
Ingredients
Orange Rice Pudding Ingredients
- 500 ml fresh whole milk
- 70 Grams risotto rice
- 70 Grams white sugar
- grated orange zest
- 10 Grams cornstarch or corn flour
- 10 Grams water
Instructions
- 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.
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