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 go. 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.
Have you ever tried orzo pudding?
- 1 cup orzo, uncooked
- 3 1/2 cups milk
- 1 egg yolk
- 1 egg
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 110mgSodium: 280mgCarbohydrates: 79gFiber: 2gSugar: 27gProtein: 17g