Orange Flavoured Rice Pudding with Orange Cinnamon Syrup
Delight your taste buds with this indulgent Orange Flavoured Rice Pudding with Orange Cinnamon Syrup—a dessert that’s as comforting as it is elegant. Creamy short-grain rice is slow-cooked in a luscious mixture of whole milk, vanilla, and fresh orange zest, creating a velvety pudding infused with vibrant citrus notes. The recipe is elevated with a luxurious orange cinnamon syrup, made by simmering freshly squeezed orange juice with a hint of cinnamon and buttery richness. This dessert is perfect for any occasion, served warm or chilled, and can be garnished with juicy orange segments and a sprinkle of cinnamon for an extra touch of sophistication. Whether you're craving a sweet treat or looking to impress dinner guests, this orange rice pudding offers a delightful balance of creaminess and zest that’s sure to impress. Perfect for citrus lovers, this recipe captures the essence of orange in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 g Short-grain rice
- 1 l Whole milk
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 1 tbsp Orange zest (from 1 large orange)
- 1 pinch Salt
- 250 ml Orange juice (freshly squeezed)
- 1 Cinnamon stick
- 75 g Granulated sugar (for syrup)
- 50 ml Water
- 15 g Unsalted butter
- 6 pieces Orange segments (for garnish, optional)
- 1 pinch Cinnamon powder (for garnish, optional)
Instructions
Rinse the rice under cold running water until the water runs clear. Set aside.
In a medium-sized saucepan, combine the milk, 100g granulated sugar, vanilla extract, orange zest, and a pinch of salt. Heat over medium-low heat until the mixture is warm but not boiling.
Add the rinsed rice to the saucepan and stir well. Reduce the heat to low and cook the rice, stirring frequently, for 25-30 minutes or until the rice grains are soft and the mixture has thickened to a pudding-like consistency.
While the rice cooks, prepare the orange cinnamon syrup. In a small saucepan, combine the orange juice, 75g granulated sugar, cinnamon stick, and water. Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and let the syrup simmer for 10-12 minutes, or until it reduces and thickens slightly. Remove the cinnamon stick and stir in the unsalted butter until melted and glossy. Set aside to cool slightly.
Once the rice pudding is done, remove it from the heat and let it sit for 5 minutes. Stir it gently to loosen the consistency, if needed.
Spoon the warm rice pudding into serving bowls. Drizzle the orange cinnamon syrup generously on top.
Optional: Garnish with orange segments and a pinch of cinnamon powder for an extra decorative touch.
Serve warm or chilled, depending on preference. Enjoy!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 280.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1487 mg | 114% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 2912 mg | 62% | |
*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.
