I made this with 3 cups of 1% milk and a 1/2 cup of whole milk since that's all I had on hand. Also, halved the amount of liqueur to 1 TBSP. and thought the results were very good. This is a comforting bowl in the morning with a cup of tea. Will be making again.
Orange Liqueur Rice Pudding
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.
More From Cooking Light
- Calories: 215
- Calories from fat: 30%
- Fat: 7.2g
- Saturated fat: 3.3g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 7.1g
- Carbohydrate: 28.4g
- Fiber: 0.5g
- Cholesterol: 51mg
- Iron: 0.5mg
- Sodium: 203mg
- Calcium: 185mg
- 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
- 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.
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