Place rice in sieve. Runse under cold water, stirring with you finger to release excess surface starch. Place in sauce pan with water and salt, and bring to a boil. Reduce heat to medium and boil for 7 minutes or until tender. Drain rice and return to pot.
Stir milk and sugars into rice, stirring to dissolve sugars. Bring to a boil. Reduce heat to medium-low to maintain a slow simmer. Stir constantly for 25 min, or until rince doubles in size.
Pour into a bowl; stir in vanilla, orange zest and cinnamon. Cover surface of pudding with plastic. Refridgerate about 4 hours.
Originally Submitted
1/28/2009
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