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Orange Liqueur Rice Pudding

Yield 6 servings (serving size: about 1/2 cup pudding and about 1 1/2 teaspoons nuts)
Arborio rice, the traditional rice for risotto, releases starch as it cooks, yielding a creamy, orange-scented rice pudding. Serve warm or chilled. If you don't have Grand Marnier, substitute Cointreau.

Ingredients

  • 3 1/2 cups 2% reduced-fat milk
  • 1/2 cup uncooked Arborio rice
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons Grand Marnier (orange-flavored liqueur)
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons slivered almonds, toasted
  • 1 1/2 tablespoons chopped dry-roasted pistachios

Nutrition Information

  • calories 215
  • caloriesfromfat 30 %
  • fat 7.2 g
  • satfat 3.3 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 7.1 g
  • carbohydrate 28.4 g
  • fiber 0.5 g
  • cholesterol 51 mg
  • iron 0.5 mg
  • sodium 203 mg
  • calcium 185 mg

How to Make It

  1. Combine milk, Arborio rice, sugar, and salt in a medium saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

  2. Place egg in a medium bowl. Gradually stir about one-fourth of hot rice mixture into egg mixture; return egg mixture to pan, stirring constantly. Simmer, uncovered, 20 minutes or until mixture is thick and rice is tender, stirring occasionally. Remove from heat; add liqueur, butter, and vanilla, stirring until butter melts. Combine nuts in a small bowl; sprinkle nuts evenly over pudding.