Orange-Vanilla Risotto Pudding

Name: Orange-Vanilla Risotto Pudding
Ingredients: 4 cups 1% low-fat milk; 1 1/4 cups water; 1/2 cup sugar; 1 (2-inch) piece vanilla bean, split lengthwise; 3/4 cup Arborio rice; 1/4 teaspoon salt; 2 teaspoons grated orange rind; 2 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice

9 ingredients

2 steps

Ingredients

4 cups 1% low-fat milk
1 1/4 cups water
1/2 cup sugar
1 (2-inch) piece vanilla bean, split lengthwise
3/4 cup Arborio rice
1/4 teaspoon salt
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice

Directions

1

Combine first 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; stir seeds and bean into milk mixture. Bring to a simmer (do not boil). Cover and keep warm over low heat.
2

Place rice in a medium saute pan over medium heat; cook 3 minutes, stirring constantly. Stir in salt. Add milk mixture, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 45 minutes). Remove from heat; stir in rind and juices. Remove vanilla bean, and discard. Chill risotto at least 3 hours before serving.