Orange Liqueur Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Arborio rice, the traditional rice for risotto, releases starch as it cooks, yielding a creamy, orange-scented rice pudding. Serve warm or chilled. If you don't have Grand Marnier, substitute Cointreau. Ingredients:
3 1/2 cups 2% reduced-fat milk |
1/2 cup uncooked arborio rice |
6 tablespoons sugar |
1/4 teaspoon salt |
1 large egg, lightly beaten |
2 tablespoons grand marnier (orange-flavored liqueur) |
1 tablespoon butter |
1 teaspoon vanilla extract |
1 1/2 tablespoons slivered almonds, toasted |
1 1/2 tablespoons chopped dry-roasted pistachios |
Directions:
1. Combine milk, Arborio rice, sugar, and salt in a medium saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. Place egg in a medium bowl. Gradually stir about one-fourth of hot rice mixture into egg mixture; return egg mixture to pan, stirring constantly. Simmer, uncovered, 20 minutes or until mixture is thick and rice is tender, stirring occasionally. Remove from heat; add liqueur, butter, and vanilla, stirring until butter melts. Combine nuts in a small bowl; sprinkle nuts evenly over pudding.
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