Cinnamon Orange Rice Pudding Recipe
Ingredients
| Whole milk | 3 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| 1/2 cup converted rice | ||
| Cinnamon stick | 1 | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Golden Raisins | 1/3 Cup (16 tbs) | |
| Orange zest | 1 Teaspoon, grated | |
| Vanilla extract | 3/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
Directions
1 Combine 2 cups of the milk, the water, rice, cinnamon stick, and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the liquid is almost absorbed, about 30 minutes.
2 Stir in the remaining 1 cup milk, the sugar, raisins, orange zest, and vanilla. Return the mixture to a simmer and cook, covered, stirring occasionally, until the rice is tender and the mixture is very creamy, about 25 minutes. Remove the pan from the heat; discard the cinnamon stick.
3 Divide the pudding among 6 bowls and sprinkle with the ground cinnamon
2 Stir in the remaining 1 cup milk, the sugar, raisins, orange zest, and vanilla. Return the mixture to a simmer and cook, covered, stirring occasionally, until the rice is tender and the mixture is very creamy, about 25 minutes. Remove the pan from the heat; discard the cinnamon stick.
3 Divide the pudding among 6 bowls and sprinkle with the ground cinnamon
Chef
