Rice Pudding with Raisins, Orange, and Cinnamon

The best rice pudding youve ever tasted!

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 l Milk, whole milk

  • 250 g Rice, white, short grain

  • 0.25 teaspoons Salt, table

  • 1 teaspoon Vanilla, extract, natural

  • 1 teaspoon Spices, cinnamon, ground

  • 70 g Sugar, white

  • pieces Orange, shell

  • 3 pieces Egg, fresh

  • 75 g Butter, unsalted

  • 70 g Raisins

  • pieces Juice, orange

  • pieces Powdered sugar

Steps

  1. Pick through the raisins and rinse them. Place them in a bowl and pour orange juice over them. Let them soak while you cook the rice and prepare the other ingredients.

  2. Preheat the oven to 160°C. Lightly grease a deep baking dish with butter.

  3. In a thick-bottomed pot, add milk, rice, salt, vanilla, and cinnamon. Bring to a boil, then reduce the heat and cook the rice on low heat until the grains slowly swell and you get a thick, yet still juicy mixture. Stir the rice occasionally while cooking to absorb all the liquid and soften. Mix the orange juice used for soaking the raisins into the cooked rice, then remove the pot from the heat, transfer the rice to a bowl, and let it cool.

  4. Place granulated sugar in a bowl and add orange zest, rubbing it well into the sugar with your fingers. This will release more aroma from the zest, ensuring the pudding smells even more intensely of orange.

  5. Separate the egg whites and yolks into two bowls. Add the orange sugar and softened butter to the yolks and beat for about 7 minutes until you get a light and creamy mixture. Add a pinch of salt to the egg whites and beat them into stiff peaks.

  6. Mix the soaked raisins into the cooled rice, then add the beaten yolks, and finally fold in the egg whites. Transfer the mixture to the greased baking dish, spread it evenly with a spatula, and smooth the top. Bake the pudding in the preheated oven for about 50 minutes, covering it with aluminum foil towards the end if necessary to prevent the top from browning too much.

  7. Remove the baked pudding from the oven and let it cool slightly. Then cut it into pieces of your desired size, serve on plates, sprinkle with powdered cinnamon sugar, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 168.49 kcal
  • Fat: 6.42 g
    • Saturated Fat: 3.21 g
  • Carbohydrates: 21.52 g
    • Sugars: 7.07 g
  • Protein: 4.22 g
  • Fiber: 0.3 g

Advice

You can also mix in one or two grated apples into the rice mixture if desired.