Thursday, September 26, 2013

Orange-Cardamom-Vanilla Rice Pudding

I didn't get many pictures of this--and the ones I did take were pretty iffy. But: I wanted to include this recipe because a. It turned out great, and I was proud of a rare dessert-making success b. I realized rice pudding is an endlessly re-imaginable dish. You can start with a basic rice pudding (I used smittenkitchen's excellent and simple recipe) and add whatever flavors you like. I am already thinking of new ideas: Ginger and lime? Toasted walnut and caramel? Sour cherry?
It can also be made ahead and quickly bruleed at dessert time--so it's a great party dessert. And it's also gluten free.
This was delightful--creamy and sweet, but with the spices adding interest and depth. Absolutely lovely.
I made this for an Indian food dinner party--so I just added Indian-ish spices. It was big hit--even though people were too full to eat very much of it.


1 cup rice
4.5 cups milk (anything but nonfat)
1/2 cup sugar plus 2 TB
2 tsp vanilla extract
zest and juice of 2 fresh oranges
1 tsp ground cardamom
1/2 tsp salt

What to do
Place all of the ingredients except 2 TB sugar into a saucepan. Bring to a gentle boil, then reduce to the barest simmer. Leave uncovered. Stir occasionally for 30 minutes--plump rice should be suspended in a thick, creamy sauce.
Pour into a casserole dish and leave until ready to serve.
Before serving, dusk the top with the remaining 2 TB of sugar. Turn the oven on to High broil. Place the casserole dish until the broiler for a couple minutes--until the sugar becomes brown and caramelized.


My sister say NUMSSSSS! 

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