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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