Orange-Spiced Rice Pudding
At the Inn, we used to serve this rice pudding as a first course at breakfast. I find it to be a lot more interesting than porridge or oatmeal. The short-grain Arborio rice gives this dish a more unique texture than a standard rice pudding and I like it a little al dente. Play around with different dried fruits (figs, dates, papaya, etc..) and you can also diced fresh fruit. The combination of spices in the Apple Pie Spice Mix gives the pudding a nicely balanced spicy background.
Orange-Spiced Rice Pudding
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings10
minutes50
minutesIngredients
2 cups water
1/4 teaspoon Kosher salt
1 cup Arborio rice
3 cups whole milk
2 cups heavy cream
2/3 cup granulated sugar
1 cup chopped dried apricots
1 cup golden raisins
1 cup regular dark raisins
2 oranges, zest and cubed pieces
2 teaspoons apple pie spice mix (recipe below)
- Apple Pie Spice Mix
3 Tablespoons ground cinnamon
1 1/2 Tablespoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground allspice
1 teaspoon ground cardamom
Directions
- Boil the water in a large pot.
- Add salt and rice. Cover and simmer over low heat (stirring occasionally) for 15-20 minutes or until most of the water is absorbed.
- Add milk, cream and sugar and increase heat to medium-high heat. Bring to a simmer and reduce heat to maintain the simmer. Cook UNCOVERED, stirring frequently for 30
minutes. - Reduce heat to low (stirring every couple of minutes) and cook for 15 minutes more. Spoon should stand upright in the pot.
- Stir in the remaining ingredients and serve.
- Apple Pie Spice Mix
- Mix all of the spices together and keep in a tightly covered jar in a dark place.
