Rice Pudding

Orange Rice Pudding with Maca

A delicious sweet and citrucy dish that will soothe your comfort food cravings.
Prep Time 30 minutes
Cook Time 2 hours
Course Breakfast, Main Course
Cuisine Chinese, Japanese, Peruvian
Servings 1


  • 2-3 Tbsp red maca
  • 1 strip orange peel, plus 1/2 teaspoon grated zest
  • 1 Tbsp unsalted butter
  • Kosher salt
  • 1 cup arborio rice
  • 4 cups whole milk
  • 3/4 cup granulated sugar
  • 2 cinnamon sticks
  • 2 tsp vanilla extract
  • 1/2 cup mascarpone
  • 3 Tbsp confectioners' sugar
  • Ground cinnamon, for sprinkling


  • Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil.
  • Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
  • Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan.
  • Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes.
  • Stir in the grated orange zest and 1/4 cup mascarpone.
  • Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
  • Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl.
  • Remove the cinnamon sticks and orange peel from the pudding.
  • Serve topped with the mascarpone and cinnamon.
Keyword Nut-Free, Vegan, Vegetarian