Orange Curd Rice Pudding

Orange Curd Rice Pudding

  • Makes6 servings
  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min
  • Made withSPLENDA® Granulated Sweetener


    • 1 litre milk
    • ½ cup rice, preferably short grain (rinsed and drained)
    • ¼ cup water
    • 1 tablespoon vanilla
    • 1 tablespoon orange blossom water
    • Crushed pistachios, almonds and dried rose petals, for garnishing
    • 4 tablespoons SPLENDA® Granulated

    For orange pudding

    • 3 cups fresh orange juice
    • 3 tablespoons corn starch
    • 4 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Total Fat5.40 g6.92%
    • of which saturates3.20 g1.16%
    • Total Carbohydrate34.60 g12.58%
    • of which sugars12.10 g4.4%
    • Fibre3.30 g11.79%
    • Protein10.10 g20.2%
    • Salt0.12 g0.04%



    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.

    Made with

    SPLENDA® Granulated Sweetener

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