Grand Marnier Rice Pudding
Elevate your dessert game with this luxurious Grand Marnier Rice Pudding, a creamy and indulgent twist on a classic comfort food. Made with velvety Arborio rice infused with the warm flavors of vanilla bean, a splash of Grand Marnier, and a hint of orange zest, this pudding perfectly balances richness with a citrusy flair. Simmered in a luscious blend of whole milk and heavy cream, it’s finished with fragrant cinnamon and a silky egg yolk mixture for added decadence. Serve it warm for a cozy treat or chilled for a refreshing dessert that’s perfect for any occasion. Garnished with a dusting of powdered sugar, this rice pudding is a gourmet masterpiece that will impress your guests with its sophisticated flavors and creamy texture.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 1 Vanilla bean
- 3 tablespoons Grand Marnier
- 1 tablespoon Orange zest
- 2 Egg yolks
- 0.25 teaspoon Salt
- 0.25 teaspoon Cinnamon
- 1 tablespoon Unsalted butter
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Rinse the Arborio rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
In a medium-sized saucepan, combine the whole milk, heavy cream, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Once the milk mixture is simmering, stir in the Arborio rice and a pinch of salt. Reduce the heat to low and cook, stirring frequently, until the rice is tender and the mixture has thickened, about 30 minutes.
While the pudding is cooking, whisk the egg yolks in a small bowl. Stir a few spoonfuls of the hot milk mixture into the yolks to temper them (this prevents them from curdling when added to the hot pudding).
Remove the vanilla pod from the pudding. Stir the tempered egg yolks back into the saucepan with the pudding, stirring continuously for 1-2 minutes until well incorporated.
Add the Grand Marnier, orange zest, cinnamon, and unsalted butter to the pudding. Stir well to combine. Cook for an additional 2-3 minutes over low heat to let the flavors meld.
Remove the pudding from the heat. Let it cool slightly before serving warm, or transfer it to a bowl, cover with plastic wrap (pressing it directly against the surface to prevent a skin from forming), and refrigerate to serve chilled.
Before serving, sprinkle powdered sugar on top for garnish if desired. Serve in individual bowls and enjoy!
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 165.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 1287 mg | 99% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
