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Thursday, September 9,2010

Cinnamon Orange Rice Pudding

By Danette Randall

Is it possible that I am craving “comfort foods” already?

 

I guess if stores can have Halloween and Thanksgiving already on the shelves, then I for sure can whip up a dessert to comfort all your souls.

That’s so nice of me to think of you and your souls. (I’m practicing positive self-affirmations.) You can warm your soul right up with a shot of Southern Comfort, or you can make my Cinnamon Orange Rice Pudding. De-freaking-lish! I say save the shot of Comfort for a cold CU Buffs football game, and my pudding for all other times.

This recipe is so easy to make, and so tasty, you will want to look me up and plant a big pudding kiss on me. It also evokes that homey, nostalgic feeling that will have you wanting to nestle in by a fireplace with a blanket wrapped around your legs, even though I’m sure the temps will be back in the 90s. Kisses, nostalgia and a fireplace — now that’s some magic pudding, my friends.

I like to use short grain rice, as it produces a bit more of a creamy texture. With just some simple, pure ingredients you can make a treat that will become a favorite for all seasons. The hint of orange is such a welcome flavor, mixed with the dairy and the cinnamon, it’s an instant pick-me-up. It also happens to taste great in the morning, as well as for dessert.

I think September is going to be all Southern Comfort and Cinnamon Orange Rice Pudding for this diva. Comfort in full swing! I know you all can make this treat and that you will find much comfort in doing so.

I’m so Polly Positive in this column. Good for me (positive affirmation No. 34 today).

Now, follow the directions, put some love into it and invite me over when it’s done.


Cinnamon Orange Rice Pudding

2 1/2 cups whole milk 1/3 cup short grain rice 1/4 tsp. salt 1/4 cup sugar Zest from one small orange 1 tbsp. juice from orange

1 tsp. vanilla

 

1/2 tsp. cinnamon 1/4 cup raisins or dried cranberries

In mediumlarge saucepan, bring milk, rice and salt to boil. Reduce temperature to low-medium and let mixture simmer for 20-25 minutes, stirring frequently to prevent rice from sticking to bottom of pan.

When rice is tender, remove from heat and stir in sugar, orange zest, orange juice, vanilla and cinnamon. Return to low heat and cook until the pudding thickens (5-8 minutes).

Take off heat and add raisins (or dried cranberries) and stir. Spoon pudding into serving bowls and cover with plastic wrap, then set in refrigerator for at least an hour. When ready to serve, garnish with cinnamon and whipped cream if desired. Enjoy!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com


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