Cardamom Orange Rice Pudding

Rice pudding was one of my Grandma’s favorite desserts, so I always love making it. It’s creamy and comforting and super simple to make. The cardamom adds a wonderful depth of flavor and the orange zest adds brightness. I used golden raisins, pistachios and shredded coconut as my add-ins, but any dried fruit or nuts would work well here.

1. Place cooked rice and milk in a large saucepan and bring to a simmer over medium heat. Add heavy cream, coconut milk, sugar and cardamom and continue to cook until the mixture starts to thicken, stirring often, about 8-10 minutes.

2. Stir in raisins, pistachios, shredded coconut, salt and orange zest and remove pan from heat. Allow to cool slightly (mixture will continue to thicken as it cools). Scoop into serving dishes and serve immediately or place in the fridge until ready to serve.

Cardamom Orange Rice Pudding

Serves 4

All you need:

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

1/3 cup golden raisins

1/3 cup shelled pistachios

1/3 cup sweetened shredded coconut flakes

Pinch salt

Zest of 1 orange

All you do:

1. Place cooked rice and milk in a large saucepan and bring to a simmer over medium heat. Add heavy cream, coconut milk, sugar and cardamom and continue to cook until the mixture starts to thicken, stirring often, about 8-10 minutes.
2. Stir in raisins, pistachios, shredded coconut, salt and orange zest and remove pan from heat. Allow to cool slightly (mixture will continue to thicken as it cools). Scoop into serving dishes and serve immediately or place in the fridge until ready to serve.