Vanilla and Orange Scented Rice Pudding
As a kid I despised rice pudding. Thankfully I grew up and now can’t get enough! This recipe easily fits into that ‘comfort food’ category and can be enjoyed whenever you need a fix 🙂
- 1/2 cup arborio short grain rice
- 5 cups whole milk
- 1/3 cup organic cane sugar
- 1 tbsp tapioca flour or 1 tsp organic corn starch
- 1/3 cup raisins or dried cranberries or cherries
- 1/2 tsp sea salt
- 2 tsp orange zest
- 1 tsp pure vanilla extract
Place rice and 1 cup water into saucepan and bring to a boil. Cover and simmer on low for 10 minutes, or until most of water has absorbed.
Meanwhile whisk together 2 cups milk with sugar, tapioca and salt. Set aside.
Add milk mixture to rice and stir to combine. Add remaining milk and cook, uncovered, on med-low heat, stirring often, until starting to thicken, about 30 minutes. Stir in raisins, if using, and continue to cook, stirring often, until thick, about 20 minutes.
Remove pudding from heat and stir in vanilla and orange zest, Transfer to large serving bowl and sprinkle top with cinnamon. Cool to room temperature before covering to chill. Option to serve warm.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.