Orange-Cinnamon Rice Pudding

1. 1

   Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil.

2. 2

   Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.

3. 3

   Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan.

4. 4

   Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes.

5. 5

   Stir in the grated orange zest and 1/4 cup mascarpone.

6. 6

   Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.

7. 7

   Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl.

8. 8

   Remove the cinnamon sticks and orange peel from the pudding.

9. 9

   Serve topped with the mascarpone and cinnamon.

10. 10

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.