Best 8 Creamy Orange Rice Pudding With Almonds Recipes

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Creamy orange rice pudding with almonds is a luscious dessert that combines the bright citrus flavor of oranges with the creamy richness of rice pudding and the nutty crunch of almonds. This classic dish is a favorite for its simple yet elegant flavor profile and its comforting, nostalgic appeal. Whether you're looking for a special occasion dessert or a cozy treat to enjoy on a weeknight, creamy orange rice pudding with almonds is sure to satisfy your sweet tooth.

Here are our top 8 tried and tested recipes!

CREAMY RICE PUDDING



Creamy Rice Pudding image

This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.

Provided by Anonymous

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 8

¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g

CREAMY ORANGE RICE PUDDING WITH ALMONDS



Creamy Orange Rice Pudding with Almonds image

This dish is best when prepared a few hours ahead and served at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

6 oranges
2 cups Arborio rice
3/4 cup sugar
1 whole cinnamon stick
1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
2 cups heavy cream
1/3 cup whole blanched almonds

Steps:

  • Grate the zest from 1 orange. Slice this and 1 other orange in half; squeeze out juice. Combine zest and juice in a saucepan, and add rice, sugar, 5 cups water, cinnamon stick, and vanilla. Bring mixture to a boil over high heat, stirring constantly. Reduce heat, cover, and simmer until almost all the liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat. Stir several times, return cover, and let stand for about 15 minutes. Transfer to a large bowl, cover with a clean towel, and let cool.
  • Using a sharp knife, remove the peel and pith from remaining oranges. Carefully cut out segments, and discard seeds. Set aside.
  • Just before serving, whip cream until stiff. Fold cream, almonds, and all but 10 of the orange segments into rice mixture. Transfer pudding to a large bowl, and garnish with reserved orange segments.

SLOW COOKER ORANGE ALMOND RICE PUDDING



Slow Cooker Orange Almond Rice Pudding image

Gluten-free rice pudding scented with oranges and two kinds of almonds is the hands-off slow cooker dessert needed to feed a crowd. The slow cooker does all the work so all you have to do is eat bite after bite.

Provided by Rachael Narins

Categories     Dessert

Time 6h10m

Number Of Ingredients 10

1 gallon whole milk
1 cup heavy cream
1 tablespoon almond extract
2 cups rice cereal or rice flour
2 cups sugar
1/2 teaspoon salt
1 1/2 cups blanched almonds, rough chopped, divided
4 large oranges
For garnish:
1 cup candied almonds (dragée or Jordan) (optional)

Steps:

  • Combine dairy through almonds: To your slow cooker add the milk, heavy cream, almond extract, rice flour, sugar and salt. Whisk well to thoroughly combine the ingredients. Add 1 cup of almonds and stir.
  • Add orange peel to slow cooker: Use a vegetable peeler to remove four thick strips of the zest from 1 orange. Add to the slow cooker and stir.
  • Turn the slow cooker on: Everyone's slow cooker is a little different. If you have an older slow cooker it might take a little longer. You know if your slow cooker runs hot or low, so please plan and adjust the time accordingly. Set the slow cooker on high and cook for 2 to 3 hours or low for 4 to 6.
  • Stir the pudding: Two or three times during cooking, go ahead and stir the slow cooker ingredients making sure nothing sticks to the bottom of the slow cooker.
  • Stir and remove the orange peel: Give the pudding a good stir. If it's soft, creamy and thickened, but still loose it's ready to serve. Remove and discard the orange peels. You can serve rice pudding warm, room temperature or cold. It will continue to thicken as it cools. For a loose consistency serve it warm from the slow cooker (it will be loose, but it shouldn't be watery or soupy, think honey or ketchup), for a thicker consistency serve at room temperature or for the thickest consistency (solid) serve it cold. If it chills and becomes too thick for your tastes, just rewarm on the stove or in the slow cooker and stir in a little milk 1 to 2 tablespoons at a time until it reaches your desired consistency.

Nutrition Facts : Calories 470 kcal, Carbohydrate 61 g, Cholesterol 41 mg, Fiber 3 g, Protein 12 g, SaturatedFat 9 g, Sodium 240 mg, Sugar 42 g, Fat 20 g, UnsaturatedFat 0 g

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR



Orange Coconut Rice Pudding with Homemade Vanilla Sugar image

Provided by Valerie Bertinelli

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup jasmine rice
1/4 teaspoon kosher salt
Two 15-ounce cans coconut milk (not lite)
5 tablespoons Vanilla Sugar, recipe follows
1 teaspoon orange zest
2 cups granulated sugar
2 vanilla bean pods

Steps:

  • Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
  • Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
  • After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
  • Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE



Rice Pudding with Almonds and Cherry Sauce image

Categories     Milk/Cream     Mixer     Dairy     Fruit     Nut     Rice     Dessert     Christmas     Cherry     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

4 3/4 cups whole milk
7 tablespoons plus 3/4 cup sugar
3/4 cup short-grain or medium-grain rice
1 vanilla bean, split lengthwise
1/2 cup sliced almonds, toasted
1 cup chilled whipping cream
1 16-ounce package frozen pitted cherries, thawed
1 lemon, quartered
1 tablespoon cornstarch mixed with 1 tablespoon water

Steps:

  • Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
  • Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

ORANGE RICE PUDDING



Orange Rice Pudding image

This comes from 1000 Great Recipes. Posting for ZWT3. "In Spain, Greece, Italy and Morocco rice puddings are a favorite dish, especially when sweetened with honey."

Provided by dicentra

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup short-grain rice
2 1/2 cups milk
2 -3 tablespoons honey (to taste)
1/2 small orange, zest of
2/3 cup cream
1 tablespoon chopped pistachios

Steps:

  • Mix the rice with the milk, honey and orange rind in a saucepan and bring to a boil.
  • Reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 ¼ hours, stirring regularly.
  • Remove the lid and continue cooking and stirring for 15-20 minutes until the rice is creamy.
  • Pour in the cream and simmer for 5-8 minutes longer.
  • Serve the rice sprinkled with chopped pistachios.

DANISH RICE PUDDING WITH ALMONDS



Danish Rice Pudding with Almonds image

This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.

Provided by Linda Pedersen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 4h40m

Yield 6

Number Of Ingredients 9

2 cups milk
⅓ cup Arborio rice
¼ cup chopped blanched almonds
¼ cup sherry
½ (.25 ounce) envelope unflavored gelatin
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 (12 ounce) package frozen raspberries - thawed and drained

Steps:

  • In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
  • In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
  • Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g

CREAMY RICE PUDDING WITH CARDAMOM AND ALMONDS



Creamy Rice Pudding With Cardamom and Almonds image

This recipe calls for short grain rice for a creamy texture, but I know many people prefer long grain rice, so use either you prefer. This is a very pretty dessert with the garnishes of toasted almonds and dried cranberries.

Provided by threeovens

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup short-grain rice
1 1/2 cups water
4 cups whole milk, divided (plus about 6 tablespoons more if serving cold)
1 pinch kosher salt
1/3 cup whole almond, chopped small
1/4 teaspoon ground cardamom
4 -5 tablespoons sugar
1/2 teaspoon rose water
2 -3 tablespoons sliced almonds, lightly toasted for garnish
1 -2 tablespoon dried cranberries, for garnish

Steps:

  • In a medium saucepan, combine rice and water and bring to a boil; cover and cook, over medium-low heat, for 5 minutes, stirring frequently.
  • Uncover, increase heat to medium, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 10 minutes.
  • Add 3 1/2 cups milk and the salt and bring to a boil, over medium-high heat, stirring often; reduce heat to medium-low and cook, uncovered, stirring frequently, until rice is very soft, about 20 minutes.
  • Stir in the remaining 1/2 cup milk, simmering on low heat and stirring; stir in the almonds and cardamom until pudding is thickened to your liking, about 5 minutes (you'll probably want the pudding creamy, not soupy or dry).
  • When the rice is cooked, add 4 tablespoons, or so, of sugar and cook 1 minute to dissolve the sugar; remove from heat and stir in the rosewater.Serve hot or cold, garnished with toasted sliced almonds and dried cranberries.
  • If you are serving cold, cool it to room temperature, cover, and refrigerate (it will thicken as it cools); to serve, stir in a little more milk to achieve the consistency you want.

Nutrition Facts : Calories 373.2, Fat 15.4, SaturatedFat 5.1, Cholesterol 24.4, Sodium 144.5, Carbohydrate 47.6, Fiber 2.6, Sugar 25.5, Protein 12.5

Tips for the Best Creamy Orange Rice pudding with Almonds:

- Use high-quality ingredients: Fresh oranges, creamy milk, and fragrant vanilla are crucial for a flavorful pudding. Choose medium to long grain rice. Do not use short grain rice. - Enhance the orange flavor: Zest the oranges before juicing them to capture the aromatic oils. Simmer the orange peel in the milk mixture to infuse it with orange essence. - Achieve the perfect texture: Cook the rice in the milk mixture until it is tender but still has a slight bite. This will create a creamy and satisfying pudding. - Sweeten to taste: Adjust the sugar quantity based on your desired sweetness level. Taste the pudding as you cook and add more sugar if needed. - Garnish elegantly: Before serving, sprinkle some chopped almonds, grated orange zest, or a dollop of whipped cream on top for an elegant touch.

Conclusion: A Delightful Culinary Experience

Creamy orange rice pudding with almonds is a classic dessert that combines the comforting flavors of rice, orange, and almonds into a delectable treat. With its creamy texture, vibrant orange flavor, and nutty crunch from the almonds, this pudding is a sure crowd-pleaser. Whether served warm or chilled, it is a perfect ending to any meal. The versatility of this dessert allows for creative variations, such as adding different spices, nuts, or extracts to customize the flavor profile. Experiment with various toppings and garnishes to elevate the presentation and create a truly memorable dessert experience.

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