Pasta for dessert? Yes! Orzo Pudding is a sweet twist on rice pudding with the same creamy texture and warm cinnamon flavour.
I bought some orzo for a soup recipe I was planning to make earlier this year and then never got around to making it. The orzo was sitting there in my pantry and I wasn’t quite sure what I was going to do with it yet. It was when I was going through some boxes in the basement that I uncovered some old recipes that I’d clipped from newspapers and magazines years ago.
In there was a recipe for orzo pudding. It said if you liked rice pudding, you should try orzo pudding. I adore rice pudding and thought why not give this one a try. I had all the ingredients on hand!
If you like raisins, add some in at the end of cooking. Neither my kids nor John like raisins so I left them out. I also sprinkled a dash of cinnamon on top of each dish for presentation.
This recipe tastes just like rice pudding! The only thing that is a little different is the texture of the orzo. I never thought I’d eat pasta for dessert, but I guess there’s a first time for everything.
Creamy Orzo Pudding is the perfect comfort food.
Why You’ll Love Orzo Pudding
- Tastes very similar to classic rice pudding
- Creamy texture
- Versatile recipe
- Few ingredients
- Easy-to-make dessert recipe
Ingredients
- Orzo – Small pasta shaped like rice.
- Milk – For a Caribbean or Thai-inspired twist, replace regular milk with canned coconut milk.
- Eggs
- Sugar
- Salt
- Cinnamon
- Vanilla extract
How to Make Orzo Pudding
- Step One: Heat orzo and milk in a medium saucepan over medium-high heat, stirring constantly.
- Step Two: Once simmering, reduce heat to medium-low and stir occasionally for 15 minutes, or until orzo is cooked.
- Step Three: In a bowl, whisk the egg yolk, egg, sugar and salt.
- Step Four: Slowly whisk the egg mixture into the orzo mixture and heat over medium-low stirring constantly until the mixture starts to thicken.
- Step Five: Remove from heat and stir in vanilla extract and cinnamon. Can be served warm or chilled.
Equipment Needed
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What to Serve with Orzo Pudding
Orzo Pudding, also known as Dessert Risotto, is the perfect sweet ending to any meal – especially these classics.
- Grandma’s Goulash
- Slow Cooker Beef and Noodles
- Mushroom Swiss Steak
- Chicken & Broccoli Casserole
- Sunday Meatloaf
Recipe Tips and Tricks
- If the rice mixture doesn’t seem to be thickening, don’t worry. Just keep at a medium heat, and keep stirring until you’ve reached the desired consistency. It will also thicken slightly more if it is chilled.
- If the pudding consistency is a little too thick, you can cut it down with a little milk or water.
- If serving cold, before placing in the refrigerator, press a piece of plastic wrap over the pudding to prevent a skin from forming.
Variations and Substitutions
Classic orzo or rice pudding is made using sugar for sweetening with cinnamon and vanilla for flavoring, but it can be flavored with an array of different mix-ins or toppings.
- Fresh fruit
- Chocolate
- Pumpkin spice
- Orange zest
- Dollop of whipped cream
- Crushed cookies
- Raisins
Storage Instructions
The pudding should be cooled completely, then stored in an airtight container or covered in plastic wrap in the refrigerator for up to 2 days.
Can I Freeze?
While not ideal, yes. It can be frozen for up to 3 months, if stored in an airtight container. However, you may notice a change in texture. Let it defrost in the refrigerator overnight.
What is Orzo?
More about orzo, if this is your first time cooking the thin, oval, rice-shaped pasta made from whole wheat flour, semolina flour, white flour, or whole grain flour. It is shaped like rice, and is the perfect substitution for rice in many recipes. Orzo is an Italian staple and is typically used in recipes for soups, side dishes, and salads.
Can this pudding be made in advance?
Orzo Pudding is really best served warm or cooled on the day it is made. However, you may prepare it up to 1-2 days in advance. Serve chilled or gently warm in the microwave or on the stove top, adding additional milk if necessary.
More Pudding Recipes
- White Chocolate Pudding
- Pineapple Rice Pudding
- Cracker Pudding
- Butterscotch Pudding
- Half-Hour Pudding
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Orzo Pudding
Ingredients
- 1 cup orzo uncooked
- 3 ½ cups milk
- 1 egg yolk
- 1 large egg
- ½ cup granulated sugar
- ¼ tsp salt
- 1 tsp cinnamon plus extra for garnish
- 1 ½ tsp vanilla extract
Instructions
- Heat orzo and milk in a medium saucepan over medium-high heat, stirring constantly.
- Once simmering, reduce heat to medium-low and stir occasionally for 15 minutes, or until orzo is cooked.
- In a bowl, whisk the egg yolk, egg, sugar and salt.
- Slowly whisk the egg mixture into the orzo mixture and heat over medium-low stirring constantly until the mixture starts to thicken.
- Remove from heat and stir in vanilla extract and cinnamon.
- Can be served warm or chilled.
Kitchen Tools
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Melinda L. says
I have become addicted to orzo, this is such a good idea!
QueenB says
I first had orzo while dining at a seafood restaurant a couple years ago … isn’t it GOOD?!?! Quite delicious! I’m going to try this recipe … with my own alterations!
Kathy says
Fascinating recipe! I do appreciate you sharing with Home and Garden Thursday,
Kathy
Maria Iemma says
I guess this is similar to my mother’s recipe for rice pudding – It is a special desert for our family’s holidays.
Istvánné Varsányi says
I wish I could reach through the screen! 🙂
It seems so yummy!
Cairine says
I love rice pudding so would love this. I put orzo in my stuffed peppers.
kathy downey says
Will give this a try at Easter when there are friends visiting
MysticRose says
Hi Stacie,
Thank you for your recipe. I recently made it and loved it! I did a few things different. Since, it seemed like the orzo was absorbing the milk quickly whilst in the first 15 minutes of cooking, I used another 3 cups of milk. After the egg, sugar and spices combination was added to the saucepan and cooked slowly, again had the same issue with quick absorption, and added another 1 cup milk to the mixture. After tasting in the near completion of the last cooking process , the sweetness was so slightly recognizable, that more sugar (1/3 cup) . was added..
I also loved using ginger, cardamon and nutmeg spices and included them in the same portions as the cinnamon. The result was a very creamy texture, that was favorably rich in taste. If, only I had bits of walnuts/almonds/pistachios to sprinkle on top, I would be in a heavenly daze! Keep up the wonderful blog and thanks again for sharing this lovely recipe ! 🙂
Lu Kane says
Made this as a last minute pudding for my vegan son. Substituted the egg for a tea spoon of chia seeds and used almond milk. It wasn’t very sweet so added some brown sugar.