Orange Rice Custard

TOP Reviews:

Classic, creamy, and comforting rice pudding, styled up with some coconut and orange flavors sharing the stage equally. Garnish with toasted coconut and orange slices.

Will admit from the start that, after reading the other reviews, I started with a full cup of rice, & followed the recipe from there on down, & included the zest & 8 large Medjool dates! What resulted was ONE OF THE NICEST TASTING RICE PUDDINGS I’ve ever had! I think the juice, zest & dates were outstanding!

I got sidetracked with plumbers today (who came early!) and I let the pudding over bake so it came out drier than I would have liked. That said, DH had no problem getting his “rating sample” down and he gave 4 stars. He liked the orange but said that he was glad it wasn’t any stronger. I skipped the orange peel and dates. I’ll likely make this again and bake it for less time to keep it more creamy.

I made this yesterday for a lovely breakfast! Only 2 servings for me too! It’s a great combination of flavors. However I made some changes: I had to pour off almost half the milk, there just wasn’t enough rice to absorb it all. I omitted the honey and used 4 dates (and the orange peel) since they were optional. Next time I will use more dates and less raisens-personal preference. I also just warmed everything for a few more minutes in the casserole dish on the stove rather than baking.

This is awesome rice pudding! Other than adding 1 tbsp sugar to the milk/rice recipe I made it to specs. I was not dissapointed at all. It has a wonderful flavor of honey and orange. This only yielded about 1 1/2 cups, which is about 2 servings. I do need to add though that this should be eaten right away, as it dries up after a short time.


1/2 cup rice
1 1/2 cups water
1/2 teaspoon salt

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