Skip to main content
LoginSign Up
Rice Pudding with Bourbon, Orange and Cardamom

Rice Pudding with Bourbon, Orange and Cardamom

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

Bourbon and orange are a classic combination (think bourbon old fashioned cocktail), but here we add lightly floral, subtly citrusy cardamom to spice up the flavor of this pudding. Be sure to use heavy cream, not half-and-half; the cream’s higher fat content is necessary to prevent the dairy from “breaking” when the bourbon and orange juice are added.

Ingredients
  • ½

    cup Arborio rice

  • ½

    teaspoon kosher salt

  • 2

    cups heavy cream

  • ⅓

    cup white sugar

  • ¼

    cup bourbon OR dark rum OR whiskey

  • Grated zest and juice from 1 orange

  • ¾

    teaspoon ground cardamom

  • Optional garnish: Chopped roasted pistachios

In a large saucepan, stir together the rice, salt and 2 cups water. Boil, then reduce to low, cover and cook for 20 minutes. Stir in the cream, sugar, bourbon, orange zest and juice, and cardamom. Return to a simmer and cook, uncovered and stirring occasionally, until the rice is tender and the mixture is creamy and thick, about 15 minutes. Serve warm, at room temperature or chilled.

Featured in