New This Month

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


  1. 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.

  2. 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.

Cook's Notes

The pudding can be refrigerated in an airtight container for up to two days; before serving, stir in a bit of milk, to moisten.


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