Cardamom Orange Rice Pudding

Alyssa

Cardamom Orange Rice Pudding: Creamy rice pudding with aromatic cardamom and a fresh orange zest, creating a sweet and flavorful dessert.

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Short-Grain Rice 1 cup: This type of rice offers the right level of creaminess and absorbs the flavors of the pudding remarkably well.
Whole Milk 4 cups: The richness of whole milk contributes to the creamy texture of the rice pudding, making it luscious and satisfying.
Heavy Cream 1 cup: Adding heavy cream ensures an extra layer of indulgence; it enhances the mouthfeel and depth of flavor.
Granulated Sugar 1/2 cup: This is the primary sweetener, balancing the spices and the citrus notes beautifully.
Ground Cardamom 1 tsp: Known for its intense aromatic flavor, cardamom adds a warmth and complexity to the dish that can’t be overlooked.
Vanilla Extract 1 tsp: A touch of vanilla enhances the overall flavor profile, making the pudding more aromatic.
Large Orange 1, zested and segmented: The zest and juice of the orange brighten the dish and offer a refreshing contrast to the creamy pudding.
Orange Juice 2 tbsp: This will further meld the citrusy flavor throughout the dish, adding just the right amount of tartness.
Honey 2 tbsp: A natural sweetener, honey offers a floral note that complements the orange perfectly.
Chopped Pistachios 1/4 cup: These nuts add both texture and a delightful crunch, as well as a pop of color.
Extra Orange Zest: Used for garnishing bringing a fresh and vibrant finish to your dish.

Prepare the Rice Pudding:Begin by rinsing 1 cup of short-grain rice under cold water until the water runs clear. This helps remove excess starch, preventing the pudding from becoming too sticky. In a large saucepan, combine the rinsed rice with 4 cups of whole milk and 1 cup of heavy cream. Place this mixture over medium heat. Stir often to avoid sticking, cooking until thickened—this should take about 20 minutes.
Add Sweetness and Flavor:When the mixture has thickened, add in 1/2 cup of granulated sugar, 1 tsp of ground cardamom, and 1 tsp of vanilla extract. Stir well to ensure that the sugar dissolves completely. Continue to cook this for an additional 10-15 minutes or until the rice is tender and the pudding reaches a creamy consistency.
Make the Orange Layer:While the rice pudding is cooking, prepare the orange layer. In a small saucepan, combine the zested segments of 1 large orange, 2 tablespoons of orange juice, and 2 tablespoons of honey. Heat the mixture over low-medium heat, letting it simmer for 5 minutes until it thickens slightly. Once done, allow it to cool.
Assemble the Pudding:To serve, spoon the rice pudding into individual bowls. Top each serving with the cooled orange mixture. Finally, garnish with 1/4 cup of chopped pistachios and a sprinkle of extra orange zest for that perfect finishing touch.