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Cardamom Orange Rice Pudding Recipe

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3.9 from 38 reviews

This Cardamom Orange Rice Pudding is a creamy, fragrant dessert that combines cooked long grain rice with whole milk, heavy cream, and full-fat coconut milk. Enhanced with the warmth of ground cardamom, the sweetness of sugar and golden raisins, and a refreshing hint of orange zest, this pudding is garnished with crunchy pistachios and shredded coconut flakes for a delightful texture contrast. Perfect for a comforting treat or a festive dessert, it offers a rich flavor profile with a hint of exotic spice and a burst of citrus aroma.

Ingredients

Main Ingredients

  • 1 cup cooked long grain rice
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 (13.66 ounce) can full-fat coconut milk
  • 1/4 cup sugar
  • 1/2 teaspoon ground cardamom
  • Pinch salt
  • Zest of 1 orange

Mix-ins & Garnishes

  • 1/3 cup golden raisins
  • 1/3 cup shelled pistachios
  • 1/3 cup sweetened shredded coconut flakes

Instructions

  1. Prepare the base: In a medium saucepan, combine the cooked long grain rice, whole milk, heavy cream, and coconut milk. Stir well to combine all liquids evenly with the rice.
  2. Add sweeteners and spices: Stir in the sugar, ground cardamom, and a pinch of salt. Mix thoroughly to ensure the sugar dissolves and the spices are evenly distributed.
  3. Cook the pudding: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and cook, stirring frequently, until the mixture thickens to a creamy consistency, about 20-25 minutes.
  4. Incorporate flavorings: Add the golden raisins and continue cooking for another 5 minutes to allow the raisins to plump and absorb flavor.
  5. Add orange zest: Remove the saucepan from heat and gently stir in the orange zest to infuse the pudding with a bright citrus aroma.
  6. Cool and garnish: Spoon the pudding into serving dishes. Sprinkle the sweetened shredded coconut flakes and shelled pistachios on top for added texture and crunch. Serve warm or chilled according to preference.

Notes

  • Use cooked rice that is slightly overcooked or soft, as it breaks down easily to create a creamy texture.
  • For a lighter version, substitute heavy cream with additional whole milk or a low-fat milk alternative.
  • Feel free to toast the pistachios and coconut flakes lightly to enhance their flavors before garnishing.
  • This pudding can be made a day ahead and stored covered in the refrigerator; reheat gently before serving if desired.
  • Adjust sugar according to sweetness preference; maple syrup or honey can be used as alternatives.

Find it online: https://recipethrive.com/cardamom-orange-rice-pudding-recipe/