Vanilla Orange Rice Pudding Gluten-Free
How to prepare Vanilla Orange Rice Pudding Gluten-Free
- 5 cups whole milk
- ¾ cup medium-grain white rice
- 1 vanilla bean
- ½ cup sugar
- 1 tablespoon rum
- 2 teaspoons orange zest
- Orange segments for garnish
Heat a medium saucepan and combine milk and rice. Split the vanilla bean lengthwise and scrape the seeds into pan and add the bean.
Bring to a gentle boil over medium heat.
Reduce heat to medium-low and let simmer. Stir occasionally until the rice is tender and has absorbed some of the milk, 25-30 minutes.
Stir in sugar, rum, and orange zest. Cook for another 10 minutes while pudding thickens.
Discard vanilla bean and transfer to a bowl and refrigerate for a few hours until pudding is cold. Serve with 2-3 segments.
The modern usage of the word pudding to denote primarily desserts has evolved over time from the almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form is encased and then steamed or boiled to set the contents. The most famous examples still surviving are blood sausage which was a favourite of King Henry VIII and Haggis.
Dessert puddings have a similarity both in texture, presentation and cooking process with their savoury namesakes. Set custard dishes, such as Bread and Butter Pudding, are similar to Blood Sausage and Christmas pudding to Haggis.