Creamy Orange Rice Pudding
This dish is best when prepared a few hours ahead and served at room temperature.
- Servings: 12
Source: Martha Stewart Living, December/January 1994/1995
- 6 oranges
- 2 cups Arborio rice
- 3/4 cup sugar
- 1 whole cinnamon stick
- 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
- 2 cups heavy cream
- 1/3 cup whole blanched almonds
Grate the zest from 1 orange. Slice this and 1 other orange in half; squeeze out juice. Combine zest and juice in a saucepan, and add rice, sugar, 5 cups water, cinnamon stick, and vanilla. Bring mixture to a boil over high heat, stirring constantly. Reduce heat, cover, and simmer until almost all the liquid is absorbed, about 20 minutes.
Remove saucepan from heat. Stir several times, return cover, and let stand for about 15 minutes. Transfer to a large bowl, cover with a clean towel, and let cool.
Using a sharp knife, remove the peel and pith from remaining oranges. Carefully cut out segments, and discard seeds. Set aside.
Just before serving, whip cream until stiff. Fold cream, almonds, and all but 10 of the orange segments into rice mixture. Transfer pudding to a large bowl, and garnish with reserved orange segments.