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Rice Pudding with Blood Oranges in Vanilla Cardamom Syrup

Creamy, comforting rice pudding is topped with vibrant blood oranges and drizzled with citrusy vanilla cardamom syrup. A sprinkling of toasty pistachios adds crunchy contrast.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: rice pudding with blood oranges in vanilla cardamom syrup
Servings: 6
Calories: 273kcal

Ingredients

Instructions

For the Blood Oranges in Vanilla Cardamom Syrup

  • Cut the peel and pith away from the oranges, and slice them approx. ½-inch thick.
  • Place in a small pot along with the water, sugar, and cardamom pods.
  • Bring to a simmer, and cook until the sugar is dissolved and the syrup has thickened slightly (about 10 minutes).
  • Remove the pot from the heat and fish out the cardamom pods.
  • Add the vanilla bean paste and allow to cool completely.
  • Can be kept refrigerated, in a jar, for several days.

For the Rice Pudding

  • Place the cooked rice in a medium pot and add the milk, butter, and sugar.
  • Bring to a simmer and allow to cook (stirring frequently) until thickened (around 15-20 minutes; see notes below).
  • Stir in the cinnamon and remove from the heat.
  • Add the vanilla bean paste and the egg, stirring vigorously.
  • Transfer to a heat safe container and refrigerate, or serve warm, topped with Blood Oranges in Vanilla Cardamom Syrup.

Notes

The rice will soak up a lot of liquid as it cools, so it's best to remove from the heat when it's still quite loose. If it seems too dry, add a little more milk to thin it out. I actually prefer my rice pudding a lot creamier than what you see in these photos, and I wish I had thinned it more for you before snapping the shots. ©Baking a Moment

Nutrition

Calories: 273kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 39mg | Potassium: 179mg | Fiber: 1g | Sugar: 23g | Vitamin A: 381IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 1mg