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Orange-Vanilla Risotto Pudding

Yield 7 servings (serving size: 1/2 cup)
Milk gives this risotto the consistency of rice pudding. Cover the warm milk to prevent a skin from forming.

Ingredients

  • 4 cups 1% low-fat milk
  • 1 1/4 cups water
  • 1/2 cup sugar
  • 1 (2-inch) piece vanilla bean, split lengthwise
  • 3/4 cup Arborio rice
  • 1/4 teaspoon salt
  • 2 teaspoons grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 204
  • caloriesfromfat 9 %
  • fat 2 g
  • satfat 1.1 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 7 g
  • carbohydrate 40.2 g
  • fiber 0.4 g
  • cholesterol 6 mg
  • iron 0.2 mg
  • sodium 156 mg
  • calcium 176 mg

How to Make It

  1. Combine first 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; stir seeds and bean into milk mixture. Bring to a simmer (do not boil). Cover and keep warm over low heat.

  2. Place rice in a medium sauté pan over medium heat; cook 3 minutes, stirring constantly. Stir in salt. Add milk mixture, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 45 minutes). Remove from heat; stir in rind and juices. Remove vanilla bean, and discard. Chill risotto at least 3 hours before serving.