Ingredients Jump to Instructions ↓

  1. 1/2 cup arborio rice

  2. 3 cups filtered water Zest of one orange , peeled in wide strips

  3. 1/2 cup fat free half and half, plus

  4. 2 tbsp 1 tsp ground cinnamon

  5. 1 vanilla bean, split, or 1 tsp vanilla extract

  6. 1/2 cup Splenda or other sugar substitute (note: real sugar may be used if desired, but the dish will be higher calorie)

  7. 1/4 cup raisin s

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring the three cups of water to a boil. Add the orange peel and reduce heat to a simmer. Simmer at least 5-10 minutes before proceeding. In a small measuring cup, warm the fat free half and half in the microwave until nearly simmering. Scrape the vanilla bean. Add the seeds to the warmed half and half, along with the scraped pods, and allow to sit while you prepare the rice. In a small saucepan over medium-low heat, add the rice and 1 cup of the simmering orange water. Stir. Cook the rice, stirring constantly, until all of the liquid is absorbed. Add an additional ¾ cup of the liquid and continue to cook. Repeat with additional liquid until rice is cooked and liquid is thick and starchy. Stir in the half and half with vanilla, sugar substitute, cinnamon, and raisins. Bring back to a simmer and stir constantly until the liquid is once again absorbed. Remove to a serving dish, cover, and chill at least 2 hours to allow flavors to meld. The pudding may be served warm or cold.


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