Ingredients for Rice Pudding With Vanilla Bean Orange And Rum
- Whole Milk
- Arborio Rice
- 1 vanilla bean
- 1/2 cup granulated sugar
- Dark Rum
- Zest of 1 orange
- Orange Section
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How to Make Rice Pudding With Vanilla Bean Orange And Rum
- In a heavy-bottomed medium saucepan, combine 4 cups whole milk and 1 cup Arborio rice.
- Split a vanilla bean lengthwise and scrape the seeds into the milk mixture. Add the empty bean pod as well.
- Bring the milk mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and creamy, stirring occasionally to prevent sticking.
- Remove from heat and stir in 1/2 cup granulated sugar, 2 tablespoons dark rum (optional), and the zest of 1 orange.
- Remove the vanilla bean pod.
- Let the pudding sit, covered, for 10 minutes to thicken further.
- Spoon the rice pudding into individual serving bowls.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill completely.
- Serve chilled, garnished with fresh orange segments if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
164g
Fat
28g
Carbs
21g
