My take on the popular Florentine dessert, rice pudding. I made this with my Nonna Luna in mind, who loved all things rice. I chose orzo because I love the texture of it, and it’s so similar to rice in shape! Topped with amaretti cookies, this is a divine dessert.
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
- 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.