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Milk Street Bowtie Rice Pudding with Bourbon, Orange and Cardamom

Rice Pudding with Bourbon, Orange and Cardamom

6 Servings

45 minutes

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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

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
Ingredients
  • ½

    cup Arborio rice

  • ½

    teaspoon kosher salt

  • 2

    cups heavy cream

  • 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

Directions

Rice Pudding with Bourbon, Orange and Cardamom

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Reviews
Larry R.
October 29, 2022
Best rice pudding I've eaten.
This rice pudding was easy and quick to make. When finished, it was absolutely delicious as the Bourbon, orange, and cardamon created a synergetic flavor punch. The sauce thickened well as I used low heat. It did begin to stick to the bottom of the pan so I increased my stirring effort which solved that issue. I love the result. Chef Larry
Linda L.
November 2, 2022
Delicious
Please stop listing ingredients by whole produce, ex. Juice of one orange, give me the expected amount of juice. Same with things like one lemon, one onion, sizes are not predictable any more. Especially if a gardener has their own produce, like a lemon tree. Onions in the stores today are enormous. The juice of the orange is a factor in this recipe for both flavor and thickening. I realize this way of recipe writing is historically prevalent but I think it’s time to measure.
Joan t.
October 13, 2022
Delicious, but cooking rice with water took me only 10 min, while cooking with cream took close to 45 min. Result was delicious& creamy.
See above
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.

Best,
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.