Orange Cranberry Rice Pudding

  • 3 cups whole milk
  • 1/2 cup short-grain rice
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 eggs
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup raisins
  • 1 tablespoon unsulfured molasses, optional

Bring milk, rice, and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.

Whisk milk, eggs, sugar, vanilla, and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to bowl. Stir in optional molasses. Cool. Refrigerate until well chilled. (Can be prepared 2 days ahead.)

Makes 6 servings.

Epicurious Television, September 1999

Substitutions: I added the zest peeling from one orange (no pith) and a sprinkling of cinnamon to simmer with the milk, salt, and rice. I removed the zest after the rice absorbed the liquid. I only cooked the rice for 40 minutes rather than 90 at the suggestion of other cooks on epicurious.com. I added the juice of one orange to the egg mixture. I used a cup of orange flavored dried canberries in place of the raisins. Make sure to not reach a boil while pouring the egg mixture to the rice mixture.

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2 Responses to “Orange Cranberry Rice Pudding”


  • Not sure why this is called orange cranberry rice pudding unless you’re thinking the cranberries are the orange-sweetened cranberries? There is no juice or peel indicated in the recipe…only the photo.

  • Diane - Many apologies for the confusion. This post was written long before I standardized recipe writing on the site. If you scan to the bottom of the recipe, you’ll find a section called “substitutions.” That’s where I included the information about adding the orange.

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