Food & Cooking Recipes Dessert & Treats Recipes Creamy Orange Rice Pudding with Almonds 2.8 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 12 This dish is best when prepared a few hours ahead and served at room temperature. Ingredients 6 oranges 2 cups Arborio rice ¾ cup sugar 1 whole cinnamon stick 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract 2 cups heavy cream ⅓ cup whole blanched almonds Directions 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. Rate it Print