If you have a hankering for a treat or just want to spice up breakfast, you’ll savor the comforting flavors and textures of this rich rice pudding recipe. Using fresh oranges for juice and zest makes all the difference in flavor, and you can easily sub in coconut milk to make it vegan. This simple dish is delish as-is, or use it as a blank canvas for toppings like nuts, fruits, seeds and more. Serve it for dessert, as a snack or if you need a breakfast that will get you out of bed.
Orange-Cinnamon Rice Pudding
Optional: 1 tsp. corn starch
In medium saucepan, heat milk and vanilla on medium-low. Cook 10 minutes. Use wooden spoon to skim milk skin.
Add rice and stir frequently for 5 minutes. Cover and cook 9 minutes or until rice thickens into pudding.
Remove lid and add sugar, cinnamon, orange juice, half Tbsp. zest and salt.
Stir frequently until pudding is desired consistency. If necessary, add corn starch to thicken.
Pour into individual bowls and let cool.
Top with cinnamon, additional zest and toppings of your choice.