vanilla rice pudding with sweet orange slices and orange syrup

arance con riso dolce al latte e vaniglia

TOTAL TIME: 60 minutes

MAKES: 4 servings

Soothing, creamy rice pudding gets a bright hit of flavor and color from sweetened cooked orange slices and a drizzle of intensely flavored orange syrup.

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Ingredients

3 1/4 cups whole milk
1 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/4 teaspoon fine sea salt
3/4 cup Arborio rice
4 medium to large navel oranges

Instructions

In a medium saucepan, combine milk, 1 1/2 cups water, 1/4 cup plus 2 tablespoons sugar, vanilla bean and seeds, and salt; bring to a boil. Add rice, reduce to a gentle simmer and cook, stirring frequently, until rice is tender and pudding is creamy, about 45 minutes.

Meanwhile, cut 2 oranges crosswise into 16 (1/4-inch-thick) slices. Juice remaining 2 oranges; strain juice through a fine-mesh sieve (you should have at least 2/3 cup juice); set juice aside.

In a medium saucepan, combine orange slices, remaining 3/4 cup sugar and 1/2 cup plus 2 tablespoons water. Bring to a simmer and cook, stirring constantly, for 15 minutes.

Using a slotted spoon, transfer orange slices to a large plate. Increase heat to high and bring liquid to a boil; cook until thickened, about 8 minutes more. Remove from heat and whisk in 2/3 cup of the reserved orange juice.

Serve rice pudding warm or at room temperature, with orange slices and a drizzle of syrup.

January 2011

keywords:

pudding, dessert, arance

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Comments [1]

This was fabulous. It puts to rest any misgivings about what vanilla is. I recommended the recipe to a foodie friend who after trying it e-mailed me: OOOOOOHHHHHH! Thank you!
Posted: March 16, 2011 14:57 by daylann