If you’re in the mood for an old-fashioned comforting treat, look no further than this recipe for creamy rice pudding. Creamy without the cream? You bet!
At Disney’s Coronado Springs Resort, I made this version of rice pudding for 3,000 guests at a Humane Society event. This timeless dessert was a big hit.
It’s not dramatic, or over the top flashy. It’s simply classic, elegant and delicious.
Besides, it also happens to be one of the most economical and easiest desserts on the planet!
C’mon…we’ll show ya.
First, in a medium heavy bottomed saucepan, bring rice milk and coconut milk to a boil.
To get that essence of cinnamon, toss in a cinnamon stick. Then add arborio rice to achieve the ultimate creaminess.
The rice pudding is gently simmered until al dente, while stirring frequently. Al dente refers to being cooked so as not to be too soft or too crunchy, but firm to the tooth-or bite. Cooking time is about 25-30 minutes. Be sure to start testing and tasting for doneness after 20 minutes. Cooking times can vary based on stove tops, saucepans, and how high or low the simmering action is. Overcooking leads to mushy rice pudding.
A little sweetness is added. This can be in the form of agave nectar, honey, stevia, organic cane sugar, coconut sugar or dates. That’s it…easy, right?
Dress It Up!
We love topping rice pudding with roasted pineapple, which is always available. However, today we’re dressing it up with what’s in season, oranges.
♦ Chef’s Tip: To segment an orange, cut the top and bottom off the orange. This way, the orange will sit flat on the cutting board. Using downward strokes, cut the skin away from the flesh. Remove any remaining white pith. Without cutting all the way through, but just to the center, cut between the membranes to segment the orange.
After the oranges are segmented, brandy, agave nectar and orange zest are simmered in a small saucepan and then poured over the orange segments and refrigerated for several hours to let the flavors blend together.
However, if you don’t want to do brandy, for a non-alcoholic version, rose water syrup gives another delicious dimension for oranges.
Rose Water Syrup
Combine 1/4 cup agave nectar or honey, 1/4 teaspoon cinnamon, 1 tablespoon rose water, and 1-1/2 teaspoons fresh lemon juice. Top your rice pudding with orange segments and finish by lightly drizzling the oranges with syrup.
With so many options, you can serve rice pudding individually in super cute bowls. Sprinkle a little cinnamon on top or drizzle with your favorite allergy-friendly caramel sauce.
The perfect sweet ending to a great meal, this recipe is a winner in our house and we hope it will be in your house too!
Creamy Rice Pudding with Brandied Oranges
Yield 4 Servings
Free of: gluten and top 8 allergens.
If you're in the mood for an old-fashioned comforting treat, look no further than this recipe for creamy rice pudding with brandied oranges.
2-1/4 cups rice milk
2-1/4 cups coconut milk, unsweetened
1 (2-inch) cinnamon stick
3/4 cup Arborio rice
3 tbsp honey or agave nectar (see recipe notes)
1/4 tsp sea salt
2 medium oranges
1/4 cup Brandy
1/4 cup honey or agave nectar
1 tsp grated orange zest
- For the rice pudding, In a medium heavy bottomed saucepan, bring rice milk and coconut milk to a boil. Add cinnamon stick and Arborio. Reduce heat to medium-low and gently simmer for 25-30 minutes, until rice is al dente, stirring frequently to prevent burning.
- After 20 minutes, remove cinnamon stick and add honey or agave nectar and salt; cook another 5 minutes, or until done. Be sure to start testing and tasting for doneness at about 20 minutes. Cooking times can vary based on stove tops, saucepans, and how high or low the simmering action is.
- Allow to cool slightly before portioning into serving bowl or individual containers.
- Chill for several hours or overnight. When ready to serve, garnish with brandied oranges.
- For the brandied oranges, segment the oranges into a small bowl. Set aside.
- In a small saucepan, add brandy, honey or agave nectar, and orange zest. Stir over medium-low heat for about 5 minutes.
- Pour mixture over orange segments. Refrigerate for several hours or overnight to allow flavors to meld.
You can substitute 1/3 cup of organic cane sugar or coconut sugar for the honey or agave nectar.