Ingredients Jump to Instructions ↓

  1. 1 strip orange peel, plus

  2. 1/2 teaspoon grated zest

  3. 1 tablespoon unsalted butter Kosher salt

  4. 1 cup arborio rice

  5. 4 cups whole milk

  6. 3/4 cup granulated sugar

  7. 2 cinnamon sticks

  8. 2 teaspoons vanilla extract

  9. 1/2 cup mascarpone cheese

  10. 3 tablespoons confectioners' sugar Ground cinnamon, for sprinkling

Instructions Jump to Ingredients ↑

  1. 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. Photograph by Con Poulos


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