Orange Rice Pudding with Minted Orange Cranberry Glaze
Indulge in a luxurious twist on a classic dessert with this Orange Rice Pudding topped with Minted Orange Cranberry Glaze. Creamy Arborio rice is simmered in whole milk and heavy cream, sweetened with a touch of sugar, and infused with the bright zest of fresh oranges and a hint of vanilla, creating a luscious pudding that's both silky and comforting. The dish is elevated further with a vibrant cranberry glaze made from bursting fresh cranberries, tangy orange juice, sweet honey, and refreshing chopped mint. This elegant and flavor-packed dessert can be served warm to soothe your soul on chilly evenings or chilled for a refreshing treat. Perfect for any gathering or an indulgent evening at home, this recipe merges creamy textures with zesty, fruity accents, making it a must-try for dessert lovers. Keywords: orange rice pudding, cranberry glaze, minted cranberry glaze, creamy dessert, zesty rice pudding dessert.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 3 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.25 teaspoon Salt
- 0.5 cup Orange juice
- 1 cup Fresh cranberries
- 2 tablespoons Mint leaves, chopped
- 2 tablespoons Honey
- 0.25 cup Water
- 1 tablespoon Unsalted butter
Instructions
In a medium-sized saucepan, combine the Arborio rice and 2 cups of the whole milk. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
As the milk absorbs, gradually add the remaining 1 cup of milk and the heavy cream, stirring consistently. Continue cooking for 25-30 minutes, or until the rice is tender and the mixture thickens.
Stir in the sugar, vanilla extract, orange zest, and salt. Mix well, then remove the rice pudding from heat and allow it to cool slightly.
While the pudding cools, prepare the minted orange cranberry glaze. In a small saucepan, combine the orange juice, fresh cranberries, chopped mint leaves, honey, and water. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer the cranberry glaze for 10-12 minutes, or until the cranberries burst and the mixture thickens slightly.
Remove the glaze from heat and stir in the unsalted butter to give the glaze a silky texture. Let it cool slightly.
To serve, spoon the rice pudding into bowls or ramekins and drizzle the minted orange cranberry glaze generously over the top.
Garnish with additional orange zest or a sprig of mint if desired. Serve warm or chilled.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 189.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 971 mg | 75% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1631 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.
