Ingredients

  • 1 cup white rice
  • 4 cups whole milk
  • ½ cup coconut sugar or brown sugar
  • 1 cup fresh orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup heavy cream
  • Orange segments, for topping

Instructions

  1. Rinse the rice and place it in a large saucepan with the milk and salt.
  2. Bring to a gentle boil, then reduce the heat to low.
  3. Cook for 25–30 minutes, stirring frequently, until the rice is very soft and creamy.
  4. Add the coconut sugar, orange juice, orange zest, and cinnamon. Stir well.
  5. Cook for another 5–8 minutes, allowing the mixture to thicken.
  6. Remove from heat and stir in the vanilla and heavy cream.
  7. Let it cool slightly, then transfer to a container or serving bowls.
  8. Refrigerate for 2–3 hours until chilled and set.
  9. Garnish with fresh orange segments and a little extra orange zest.

Tip: For a smoother, creamier texture, stir the pudding well after chilling and add a splash of milk before