Orange Liqueur Rice Pudding

recipe
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.

Yield:

6 servings (serving size: about 1/2 cup pudding and about 1 1/2 teaspoons nuts)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Ann Pittman,

October 2006
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