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Rice Pudding with Bourbon, Orange and Cardamom
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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.
6
Servings
45 minutes
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½
cup Arborio rice
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½
teaspoon kosher salt
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2
cups heavy cream
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⅓
cup white sugar
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¼
cup bourbon OR dark rum OR whiskey
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Grated zest and juice from 1 orange
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¾
teaspoon ground cardamom
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Optional garnish: Chopped roasted pistachios
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01In 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.
I had the same problem with my pudding being way too runny. The ingredient list doesn’t mention the 2 cups of water, but I did use that much since that was in the directions. Milk Street: can you confirm that it is 2 cups of water to cook the rice before the 2 cups of cream?
Hi Katherine -
Yes, the recipe is correct as written. Our recipe style doesn't include water in the ingredient list as it's an ingredient that everyone has in their home (as opposed to something you'd need to go out and purchase). Did you make sure to stir occasionally over the 15 minutes of uncovered cooking time? Since we are using arborio rice here, you want to stir it to release some of the starch as you would when making a risotto. That will help the pudding thicken as it cooks.
Best,
The Milk Street Team
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