Rice Pudding


This creamy rice pudding is accented with hints of orange blossom and orange zest.

Nutritional info
per serving

Calories 412
Fat 19g
Saturated fat 12g
Carbohydrates 56g
Sodium 81mg
Fiber 1g
Protein 6g
Cholesterol 71mg

Rice Pudding

6 cups
Prep time: Cook time: Total time:


  • 2 cups long-grain rice
  • 2[1/2] cups water
  • 3[1/2] cups whole milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 2 TB. cornstarch
  • 1 tsp. orange zest
  • 3 TB. orange blossom water
  • 1 tsp. ground cinnamon


In a large, 3-quart pot over medium heat, bring long-grain rice and 3 cups water to a simmer for 30 minutes.

Add whole milk, heavy cream, and sugar to rice, and simmer, stirring intermittently, for 20 minutes.

In a small bowl, dissolve cornstarch in remaining [1/2] cup water. While stirring pudding, slowly pour in cornstarch mixture, add orange zest and orange blossom water, and simmer for 5 more minutes.

Pour pudding into a serving bowl or individual serving dishes, and cool at room temperature for 30 minutes.

Dust top of pudding with cinnamon, and serve at room temperature or refrigerate and serve cold.

Tasty Tip
Instead of the orange zest and orange blossom water, you can substitute 1 vanilla bean. Scrape out the inside of the vanilla bean and add to the pudding when you add the cornstarch.

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Sara Washburn

Sounds delicious, I have never heard of orange blossom water, is there anything I can substitute? I would still like the orange taste.

22 May , 2015

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