Orange Creamsicle Rice Pudding

5 stars from 1 review

Orange Creamsicle Rice Pudding is bright, citrusy and utterly creamy. This simple dessert made with just 3 ingredients is dreamy, rich, and totally delicious! This recipe is so simple it just about cooks itself!

Author: Donna Elick

Servings:

Prep Time30

Total Time30

Ingredients

1 cup uncooked Arborio rice
2 cups fresh squeezed orange juice about 8-10 medium oranges
2 cups International Delight French Vanilla Creamer
1/4 teaspoon kosher salt
1 tablespoon orange zest

Instructions

Combine rice, orange juice, creamer and salt in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil, about 3-5 minutes. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.
Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes. Stir in orange zest.
Remove from heat. Stir in orange zest. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.
Enjoy!

Notes

Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

We do not count water and salt when considering the number of ingredients.

Zest the oranges before juicing them.

You can substitute fresh orange juice with store bought.

SLOW COOKER METHOD: Combine ingredients in a slow cooker (I used a 3 quart). Stir, cover and cook on high for 1 1/2 - 3 hours. It took 3 hours in my 3 quart round. Rice should be soft and as thick as pudding when it is ready.

The first time you prepare this I recommend tasting a piece of rice after 1 hour 30 minutes. If it is not chewy yet cover it and let it cook 30 more minutes and check again. The more you stir the more the pudding will thicken. That said, about 15 minutes before the pudding is done remove cover and stir until pudding is thickened. Serve and enjoy!

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