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Milk Street Recipe

Rice Pudding with Bourbon, Orange and Cardamom

45 minutes

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Rice Pudding with Bourbon, Orange and Cardamom

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.



45 minutes


  • ½

    cup Arborio rice

  • ½

    teaspoon kosher salt

Kathryn A.

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Charles K.

The pudding did not thicken for me, seems like too much liquid. Also, I can't put my finger on it but I don't think cardamom plays well with rum and orange zest, could be just my personal preference.

Katherine W.

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?

Lynn C.

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.

The Milk Street Team

Amy T.

This is really tasty and makes a manageable amount. We ate it with stewed apricots. Like the other commenters, mine didn't thicken despite following the recipe exactly. I eventually thickened with cornstarch. Next time I will drain off the excess water after the initial 20 minute cooking.

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