My take on the popular Florentine dessert, rice pudding,
White Chocolate Orzo Pudding
4 cups whole milk
1/2 teaspoon salt
3 tablespoon sugar
1 cinnamon stick
1/2 teaspoon pure vanilla extract
1 cup orzo pasta
1 teaspoon orange zest, from ½ an orange
3/4 cup white chocolate chips, such as Guittard
1/2 cup crushed amaretti cookies
As seen on: Giada In Italy, Episode 3. My Brother Would Love This.
In a medium sauce pan or dutch oven, bring the milk, salt, sugar, cinnamon stick and vanilla to a simmer over medium heat. Stir in the pasta and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, for 12 to 14 minutes or until the pasta is cook and the liquid is beginning to thicken slightly. There will still be a good amount of liquid. Stir in the orange zest and white chips and stir until the chocolate is melted.
Allow the mixture to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Spoon the pudding into the serving vessels of your choice and refrigerate until chilled.
Serve with crushed amaretti cookies sprinkled on top.