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Orange Liqueur Rice Pudding

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.

Cooking Light OCTOBER 2006

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


  • 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.

Nutritional Information

Amount per serving
  • 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

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Orange Liqueur Rice Pudding Recipe