Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Ann Pittman
Recipe by Cooking Light October 2006

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

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; calories from fat 30%; fat 7.2g; saturated fat 3.3g; mono fat 2.6g; poly fat 0.8g; protein 7.1g; carbohydrates 28.4g; fiber 0.5g; cholesterol 51mg; iron 0.5mg; sodium 203mg; calcium 185mg.
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