Orange Curd Rice Pudding

6 servings, ready in 1 hour and 15 minutes

Serves: 6 people
Preparation time: 15 minutes
Cooking time: 60 minutes


Pour milk into a saucepan and bring to a boil. When the milk begins to boil, add rice and water. Lower the heat until the rice is cooked through.

Add SPLENDA® Granulated, orange blossom water and vanilla to milk and rice. Remove from heat when the milk thickens into your serving dishes or bowls. Allow the pudding to cool down completely.

In a separate bowl, whisk one cup of orange juice with corn starch until completely dissolved. Place the remaining orange juice, SPLENDA® Granulated and dissolved cornstarch into a saucepan and cook over medium heat, stirring continuously. When it comes to a boil, lower the heat and cook for another 5 minutes. Take off the heat.

Gently pour the orange sauce over the rice pudding and chill in the refrigerator. Garnish with rose petals, pistachios and almonds before serving.


  • 1 litre milk
  • 1/2 cup rice, preferably short grain (rinsed and drained)
  • 1/4 cup water
  • 4 tablespoons SPLENDA® Granulated
  • 1 tablespoon vanilla
  • 1 tablespoon orange blossom water
  • Crushed pistachios, almonds and dried rose petals, for garnishing
  • ---------------------------------
  • For orange pudding
  • ---------------------------------
  • 3 cups fresh orange juice
  • 3 tablespoons corn starch
  • 4 tablespoons SPLENDA® Granulated

Nutrition information

per serving
Fat 5.40g
of which saturates 3.20g
Carbohydrate 34.6g
of which sugars 12.10g
Fibre 3.30g
Protein 10.10g
Salt 0.12g

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