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Orange & Cinnamon Rice Pudding

Orange & Cinnamon Rice Pudding
Serves 6, Easy
You may make this pudding earlier in the day and pour it into an ovenproof dish. Cover with foil and gently rehead in a 350 degree oven if necessary.

1 1/2 cups arborio rice
4 cups whole milk
2/3 cups sugar
1/2 tsp salt
1 Tblsp grated orange zest
2 cinnamon sticks
2 eggs, beaten
2 Tblsp unsalted butter
1 tsp vanilla extract
cinnamon for sprinkling

In a medium saucepan, bring 3 cups of water to a boil. Add the rice and stir. Reduce the heat to low, cover and simmer for 20 minutes.

In a clean medium saucepan, combine the cooked rice, 3 cups of the milk, the sugar, salt, orange zest and cinnamon sticks. Bring to a boil, then reduce the heat and simmer until thick and creamy, about 15-20 minutes. Stir frequently.

Stir in the remaining 1 cup milk and the eggs. Cook for 2 more minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla. Discard the cinnamon sticks and serve warm with a generous sprinkling of cinnamon over top.

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Complementary Wines: Champagne, Coffee: Dark Roast, Late Harvest Muscat, Muscat: orange, Riesling: Late Harvest

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