Description
Orange Cardamom Rice Pudding is a rich, creamy dessert infused with warm cardamom and fresh orange zest. This aromatic twist on classic rice pudding is comforting, easy to prepare, and perfect served warm or chilled.
Ingredients
- 1½ cups cooked long-grain rice
- 1 cup whole milk
- 1 can (13.66 oz) full-fat coconut milk
- ½ cup heavy cream
- ¼ cup granulated sugar (adjust to taste)
- ½ teaspoon ground cardamom
- 1 pinch of salt
- ⅓ cup golden raisins
- Zest of 1 large orange
- ⅓ cup shredded coconut
- ⅓ cup shelled pistachios, chopped (for garnish)
Instructions
- In a medium saucepan, combine cooked rice, whole milk, coconut milk, and heavy cream. Heat over medium until it begins to boil gently, stirring occasionally.
- Reduce heat to low and simmer for 15–20 minutes, stirring often, until the mixture thickens and becomes creamy.
- Add sugar, cardamom, salt, golden raisins, and orange zest. Stir to combine and simmer for another 5 minutes.
- Remove from heat and stir in shredded coconut.
- Serve warm, or cool to room temperature and refrigerate until chilled.
- Top each serving with chopped pistachios before serving.
Notes
- Adjust sugar to taste or substitute with maple syrup or agave for a refined sugar-free option.
- To make it vegan, use plant-based milk in place of dairy and coconut cream instead of heavy cream.
- For a thicker pudding, simmer a few minutes longer or use less milk.
- Add a pinch of cinnamon, nutmeg, or saffron for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
