Orange Blossom Rice Pudding

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
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Orange Blossom Rice Pudding is a delightful twist on a classic dessert, bringing a subtle floral aroma and a hint of citrus to a comforting favorite. This recipe combines creamy textures with a refreshing, nutty finish, perfect for any season.

Ingredients for Orange Blossom Rice Pudding

Arborio rice is key for its creaminess, thanks to its high starch content. Whole milk and heavy cream combine to create a rich and smooth base. Granulated sugar sweetens the pudding just right, while a pinch of salt balances flavors. The star, orange blossom water, infuses a delicate floral scent that pairs beautifully with orange zest for a citrus kick. Vanilla extract adds depth, and the final touches of chopped pistachios and dried cranberries introduce a delightful texture and tang.

Tips & Tricks

  • Stir frequently while simmering to prevent the rice from sticking to the pan.
  • Adjust the sweetness to your taste by adding more or less sugar.
  • For a nuttier flavor, lightly toast the pistachios before adding them.

Serving Suggestions

This Orange Blossom Rice Pudding pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a little extra flair, garnish with additional orange zest or a few whole pistachios.

Frequently Asked Questions

Can I use a different type of rice?
Arborio rice is recommended for its creamy texture, but you can try using any short-grain rice.
How long does it keep in the fridge?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make it dairy-free?
Yes, substitute with coconut milk and a plant-based cream for a vegan version.

Orange Blossom Rice Pudding Recipe Walkthrough

Start by rinsing the Arborio rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too sticky. In a large saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Place over medium heat and stir occasionally until the mixture is warm and the sugar has dissolved.

Next, stir in the rinsed rice, and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Allow it to cook for 25-30 minutes, stirring occasionally to prevent sticking, until the rice is tender and the mixture thickens. You'll know it's ready when the rice is soft and the pudding has a creamy consistency.

Remove the saucepan from heat, and stir in the orange blossom water, orange zest, and vanilla extract. These ingredients should be added off the heat to preserve their delicate flavors. Allow the pudding to cool slightly, which will help thicken it further.

Once cooled, fold in the chopped pistachios and dried cranberries. This adds a delightful crunch and a burst of flavor. You can serve the pudding warm, or refrigerate it for at least 2 hours if you prefer a chilled dessert.

Why You'll Love This Recipe

  • Aromatic notes of orange blossom elevate it beyond traditional rice pudding.
  • The creamy base is complemented by crunchy pistachios and tangy cranberries.
  • It's versatile: serve warm or chilled to suit your cravings.
  • Simple ingredients but delivers a gourmet experience.

Ingredients

1 cup Arborio rice
4 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/2 teaspoon salt
2 tablespoons orange blossom water
1/2 cup chopped pistachios
1/4 cup dried cranberries
1 tablespoon orange zest
1 teaspoon vanilla extract

Step-by-step Instructions

1. Rinse the Arborio rice under cold water until the water runs clear.
2. In a large saucepan, combine the milk, cream, sugar, and salt over medium heat.
3. Stir in the rice and bring to a boil, then lower the heat and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture thickens.
4. Remove the saucepan from heat and stir in the orange blossom water, orange zest, and vanilla extract.
5. Allow the pudding to cool slightly before stirring in chopped pistachios and dried cranberries.
6. Serve warm or refrigerate for at least 2 hours for a chilled dessert.

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