Rice pudding is a staple in my kitchen because it’s comforting, easy to make, and endlessly adaptable. This cranberry orange version is my go-to when I want something cozy but with a bright, fruity twist. The combination of tart cranberries and fresh orange zest lifts the classic creamy base.

I often serve this pudding warm for dessert after a simple dinner, but it’s just as good chilled for breakfast or a snack. The aroma of simmering milk, citrus, and vanilla fills the kitchen and always draws people in. The texture is creamy with pops of chewy cranberries, and every spoonful feels like a treat.

What makes this recipe special to me is how it balances richness with freshness. The orange zest and juice cut through the sweetness, while the cranberries add a pleasant tartness. It’s a dish that feels both nostalgic and new, and it never lasts long in my house.

Quick Facts

Why You’ll Love It

If you love classic rice pudding but want a little extra flavor, this recipe is for you. The tartness of cranberries and brightness of orange make it feel special without much extra effort. It’s a reliable, crowd-pleasing dessert that’s easy to prepare with pantry staples.

• Creamy, comforting texture with a citrusy twist
• Easy to make with simple ingredients
• Great for using up leftover rice
• Delicious warm or chilled
• Naturally festive for holidays or everyday treats

Ingredients

The ingredient list is straightforward, and you likely have most of these items on hand. Arborio or short-grain rice gives the pudding its signature creaminess, while dried cranberries and fresh orange provide flavor and color. Use whole milk for richness, but lower-fat milk works too.

• 3/4 cup Arborio or short-grain white rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 1/2 cup dried cranberries
• Zest of 1 large orange
• 1/4 cup fresh orange juice
• 1/2 teaspoon ground cinnamon (optional)
• Extra orange zest or cinnamon, for garnish (optional)

Step-by-Step Instructions

This rice pudding comes together on the stovetop with minimal fuss. Start by simmering the rice in milk, then add sugar, cranberries, and orange. Stir often for a creamy finish, and don’t rush the process—gentle heat is key.

1. In a medium saucepan, combine rice, milk, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook uncovered, stirring frequently, until the rice is tender and the mixture is creamy, about 25–30 minutes.
3. Stir in the cranberries, orange zest, orange juice, and cinnamon (if using). Continue to cook for 5–7 minutes, stirring often, until the cranberries plump and the pudding thickens.
4. Remove from heat and stir in the butter and vanilla extract.
5. Let the pudding rest for 5 minutes to thicken further.
6. Serve warm, or cool to room temperature and chill if you prefer it cold. Garnish with extra orange zest or a sprinkle of cinnamon, if desired.

Chef Tips

A few small tweaks can make this pudding even better. Stir often to prevent sticking, and adjust the sweetness or citrus to your taste. Don’t skip the resting time—it helps the pudding set up perfectly.

• Stir frequently to prevent scorching.
• Add more milk if the pudding looks too thick.
• Taste and adjust sugar or orange juice as needed.
• Use a heavy-bottomed saucepan for even cooking.
• Let rest before serving for the best texture.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use different types of rice, milk, or dried fruit depending on what you have. Adjust the flavors to suit your preferences or dietary needs.

• Swap Arborio rice for regular short-grain or medium-grain rice.
• Use 2% or plant-based milk for a lighter version.
• Replace dried cranberries with dried cherries or raisins.
• Use lemon zest and juice instead of orange for a different citrus note.
• Substitute brown sugar for a deeper sweetness.

Storage & Reheating

Rice pudding keeps well, making it a great make-ahead dessert. Store leftovers in the fridge and reheat gently for the best texture. It may thicken as it cools, so add a splash of milk when reheating.

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop or in the microwave with a splash of milk.
• Stir well after reheating to restore creaminess.
• Serve cold straight from the fridge if desired.

Perfect Pairings

Cranberry orange rice pudding pairs well with a variety of drinks and light accompaniments. For dessert, I like to serve it with a simple cookie or fresh fruit. It also makes a nice finish to a cozy dinner.

• A glass of Moscato or late-harvest Riesling
• Shortbread cookies or almond biscotti
• Fresh orange segments
• Roast chicken or pork as a main course before dessert

FAQs

Rice pudding is simple, but a few common questions come up. Here are answers to help you get the best results every time.

Nutritional Note

This rice pudding is a treat and provides carbohydrates, some protein, and a moderate amount of fat. Nutrition will vary based on milk and sugar choices.