Vanilla Rice Pudding with Glazed Oranges
6 servings
60 minutes
Vanilla rice pudding with glazed oranges is an exquisite dish of European cuisine that combines the tenderness of rice cream with the refreshing sweetness of caramelized citrus. This dessert has its roots in the traditions of creamy puddings popular in France and Italy. Arborio rice is infused with the aroma of natural vanilla, while airy whipped cream gives it lightness. Glazed oranges cooked in honey-sugar syrup add vibrant flavor notes—sweet with a hint of bitterness—that perfectly complement the creamy texture of the pudding. Served chilled and garnished with shining citrus slices and syrup, it will be a highlight on any table, whether it's a cozy family dinner or a festive treat.
1
Slice the oranges into very thin rounds. Bring water to a boil in a pot. Add the oranges and cook until semi-transparent for 5 minutes. Carefully transfer to a plate with a slotted spoon.
- Water: to taste
- Oranges: 3 pieces
2
In a deep skillet, bring a mixture of 2 cups of water, honey, and 0.5 cups of sugar to a boil. Add oranges and cover with a circle of parchment the size of the skillet. Reduce heat and cook for about 25 minutes until the liquid turns into syrup. Cool.
- Water: to taste
- Honey: 500 g
- Sugar: 1 glass
- Oranges: 3 pieces
3
For the pudding, mix rice, 1.75 cups of water, milk, 0.5 cups of sugar, separately the seeds and vanilla pod, and salt in a saucepan. Bring to a boil, stirring. Reduce heat, cover, and cook for about 20 minutes until the rice is done and the liquid has evaporated. Remove from heat and stir.
- Arborio rice: 1 glass
- Water: to taste
- Milk: 1 glass
- Sugar: 1 glass
- Vanilla pod: 0.5 piece
- Salt: 0.3 teaspoon
4
Transfer the pudding to a bowl and chill, removing the vanilla pod.
- Vanilla pod: 0.5 piece
5
In a bowl, whip the cream to stiff peaks and fold it into the rice pudding.
- Double cream 40% fat: 1 glass
6
Divide the pudding into serving plates, top with oranges, and drizzle with syrup.
- Oranges: 3 pieces
- Honey: 500 g
