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If you love all things sweet and creamy, you’ll love this stovetop orange rice custard. Similar to traditional rice pudding, this is a dessert that comes together on the stove and that’ll make you wonder why it took you so long to make it. What we love here is the addition of orange peel that really does perfectly flavor the custard. It’s a subtle, sweet, citrusy addition that rounds out the overall flavor so, so nicely.
If rice pudding isn’t in your normal recipe rotation, this recipe will quickly change (read: fix) that. While you could cook the rice in the heavy cream, we like cooking it in water and then adding the heavy cream and egg mixture later to really thicken it up and make it smooth and delicious. Your orange peel, vanilla extract and nutmeg are going to go into your egg and sugar mixture, which later gets added to the hot rice – the warmth of which will enhance those flavors you just added. You want to make sure to temper your eggs first so they don’t scramble, but once that’s taken care of, the eggs make it thick and creamy, plus the orange flavor really comes out to shine in the best way possible.
If you’re already a big fan of traditional rice pudding, this is an easy update…you might just never go back to the old version! Warm or cold, this is a winner of a recipe that never disappoints. Try it and you’ll see!
Orange Rice Custard
Yield(s): Serves 6-8
30 minutes
you're making mealtime meaningful.
Ingredients
- 1/2 cup rice
- 1 1/2 cups water
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon orange peel, minced
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 teaspoon nutmeg, plus extra for garnish
- whipped cream, optional
Preparation
- Place rice, water and salt in a medium or large saucepan and bring to a boil.
- Reduce heat to low, then cover and cook until rice is cooked through and water is absorbed.
- In a large bowl, whisk together eggs and sugar until combined, then stir in orange peel, vanilla extract and nutmeg.
- When rice has absorbed all water and is cooked through, stir in heavy cream and bring to a boil, before reducing heat again (too low) and simmering.
- Temper egg mixture by whisking eggs and ladling in 1/3 cup hot rice mixture. Once incorporated, stir in another 1/3 cup. This raises the temperature of the egg mixture, so you can add the eggs to the rice mixture.
- While stirring continuously, add tempered eggs to rice mixture, and cook until thickened. Mixture should coat the back of wooden spoon. 12-15 minutes.
- Transfer mixture to a large bowl and let chill until set. Place a layer of plastic wrap directly on top of custard so film doesn’t form on top.
- Serve and garnish with whipped cream and/or nutmeg. Enjoy!
Recipe adapted from Cup Of Zest