Orange Rice Pudding
Grated orange rind and a topping of chopped pistachios add unexpected taste and texture to a simple rice pudding. Arborio rice, traditionally used to make risotto, gives this sweet pudding a chewy texture.
- Servings: 6
Source: Martha Stewart Living, January 2005
- 2/3 cup Arborio rice, rinsed and drained
- 5 cups milk
- 1 vanilla bean, halved lengthwise
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 tablespoons plus 1 teaspoon finely grated orange zest (about 2 medium oranges)
- 3 tablespoons shelled pistachios, coarsely chopped
Bring rice, milk, vanilla bean, and salt to a boil in a medium saucepan. Reduce heat to medium; simmer, stirring frequently, until rice is tender and has absorbed most liquid, about 20 minutes.
Remove from heat. Discard vanilla bean; stir in sugar and orange zest. Rice pudding can be served warm, cold, or at room temperature. Garnish each portion with 1 1/2 teaspoons pistachios.