Rice Pudding with Raspberry Sauce

5 from 1 vote

A creamy, sweet, simple rice pudding infused with cinnamon and orange and topped off with a sweet-tart raspberry sauce.

Prep Time10

Cook Time30

Course: Dessert

Cuisine: Mexican

Servings:

Calories: 258kcal

Add water, cinnamon and orange peels to a medium saucepan and bring to a low boil. Lower heat and simmer for 5 minutes to infuse cinnamon orange flavors into the water.
1 3/4 Cups water, 3 Strips orange peel, 2" Mexican cinnamon (canela), 1/2 Teaspoon salt
Add the rice to the saucepan, cover and cook for about 10 minutes, or until tender. Stir occasionally so rice doesn't stick to the bottom of the pot.
Remove cinnamon bark and orange peels.
1 Cup rice
Add the milk, sugar and vanilla to the pan and bring to a simmer. Once simmering, cook over low heat for 15-25 minutes. The pudding should be as thick as a heavy cream, but know that it does thicken up more once cooled.
4 Cups whole milk, 3/4 Cups sugar, 1 Teaspoon vanilla
Serve with dollops of raspberry sauce and a sprinkle of cinnamon.

To a small saucepan, add the raspberries, lemon juice, sugar and water and bring to a boil, stirring to blend. Boil for 4-5 minutes.
Lower heat and simmer for 5-6 more minutes, stirring frequently.
2 Cups raspberries, 1 Tablespoon lemon juice, 3 Tablespoons granulated sugar, 2 Tablespoons water

**Note: Using basmati rice will result in a creamier pudding due to the amount of starch.