Creamy Rice Pudding with Orange and Butter Toasted Almonds

Creamy Rice Pudding with Orange and Butter Toasted Almonds


  • 3 oranges (2 to zest and segment and 1 to use for orange crisps*)
  • 2 cups whole milk
  • 1 vanilla bean, split in half lengthwise and scraped with the back of a knife to loosen the seeds (or 1 teaspoon Vanilla extract)
  • ½ cup Arborio rice
  • 2 tablespoons unsalted butter
  • ¼ cup blanched almonds, roughly chopped
  • ¼ cup sugar
  • Pinch of salt
  • 1 cup cream, whipped to semifirm peaks

*I find the easiest way to segment an orange is to remove the top and bottom of the orange using a serrated knife,  Stand it on a cutting board, and use a downward motion to follow the contour of the fruit to remove both skin and pith (the white part). Segment each orange fillet, separating the flesh with a small paring knife.


  1. Preheat the oven to 210°f (100°c).
  2. Thinly slice 1 orange (matchstick thin) with a sharp knife, then lay the slices out on a baking sheet lined with Parchment paper. Place the baking sheet in the oven and leave it there for 1 hour. Remove and set these “orange crisps” aside (these will stay fresh in an airtight container for several days.)
  3. Bring the milk, the scraped vanilla bean, and the orange zest to a boil in a pot. Add the rice, lower the Temperature, and cook, stirring it occasionally, for up to 20 minutes, or until the rice is tender.
  4. In the meantime, heat the butter in a saucepan until it starts to foam; add the almonds and stir them with a Wooden spoon until the nuts take on a lovely golden blush. Remove them from the heat and strain away the Excess butter; set the almonds onto a paper towels to drain.
  5. When the rice is tender and has absorbed all of the milk, mix in the sugar, along with a pinch of salt. Remove it from the saucepan and allow it to cool.
  6. Just before serving, fold in the lightly whipped cream, the cooled almonds, and the fresh orange segments.
  7. Serve the pudding in individual bowls and top with orange crisps.

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