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Creamy Orange Rice Pudding in a Mason Jar – The Complete Guide
1. Introduction
Imagine the warmth of a cozy kitchen on a Sunday afternoon, the scent of vanilla and citrus filling the air, and the slow bubbling of milk and rice in a pot.
This creamy orange rice pudding brings together two worlds:
- The comfort and nostalgia of traditional rice pudding.
- The fresh and uplifting aroma of oranges.
Served in a mason jar, it’s not only practical but also visually charming. Perfect for:
- Breakfasts on the go
- Elegant desserts at dinner parties
- Homemade edible gifts
2. Ingredients
Base Pudding
1 cup short-grain rice (Arborio, pudding rice, or any creamy variety)
4 cups whole milk (for creaminess; can use 2% milk but texture will be lighter)
1 cup heavy cream (optional for ultra-smooth texture)
¾ cup granulated sugar (adjust to taste)
1 tbsp unsalted butter
Pinch of salt (enhances sweetness)
Flavor Additions
- 1 large orange – zest and juice
- 1 tsp vanilla extract
- Optional: ¼ tsp cinnamon or cardamom for warmth
For Garnish (Optional)
- Whipped cream
- Candied orange peel
- Toasted coconut flakes
3. Step-by-Step Instructions
Step 1 – Prepare the Rice
Rinse the rice in cold water until the water runs clear. This removes excess starch that can make the pudding too thick.
Step 2 – Start the Base
In a heavy-bottomed saucepan, add:
- Rice
- Milk
- Cream
- Sugar
- Butter
- Salt
Heat over medium flame until small bubbles appear.
Step 3 – Slow Cooking
Reduce the heat to low and simmer uncovered for 30–35 minutes. Stir every few minutes to prevent sticking.
Step 4 – Add Flavor
When the rice is soft and the mixture is thick, stir in:
- Orange zest
- Orange juice
- Vanilla extract
Mix well and cook for another 2–3 minutes.
Step 5 – Jar It Up
Spoon the pudding into sterilized mason jars. Seal loosely until it cools, then refrigerate.
4. Methods
- Traditional Stovetop – Most flavorful and creamy.
- Pressure Cooker / Instant Pot – Cook on high pressure for 10 minutes, quick release, then stir in flavors.
- Baked Version – Combine all ingredients in a baking dish, cover with foil, and bake at 300°F (150°C) for 1½ hours.
5. History
Rice pudding has been enjoyed for over a thousand years:
- India’s Kheer – flavored with cardamom, saffron, and nuts.
- Middle Eastern Roz Bel Laban – creamy, often with rosewater.
- British Rice Pudding – baked in the oven, often with a nutmeg crust.
The addition of orange zest became popular in Europe during the late 19th century when citrus imports flourished, especially from Spain and the Mediterranean.
6. Benefits
- Rich in Calcium – Supports bone health.
- Vitamin C Boost – From fresh oranges.
- Comfort Food – Boosts mood and brings nostalgia.
- Portable Meal – Easy to carry in mason jars.
7. Formation
The creaminess comes from the slow release of starch from short-grain rice into the milk. The zest infuses aromatic oils, while orange juice balances sweetness with light acidity.
8. Nutrition (per 1 cup serving)
- Calories: ~280 kcal
- Protein: 6g
- Fat: 11g
- Carbohydrates: 39g
- Fiber: 1g
- Vitamin C: 15% DV
- Calcium: 20% DV
9. Conclusion
This creamy orange rice pudding is more than a dessert — it’s a moment of comfort, a jar of sunshine, and a taste of tradition reinvented. The citrusy twist keeps it refreshing, while the creamy rice keeps it satisfying.
10. Lovers of This Recipe
- Citrus fans who adore fresh flavors in sweets.
- Dessert lovers looking for comfort food.
- Meal preppers who want ready-to-eat treats.
- Home cooks who love mixing tradition with creativity.