creamy rice pudding with orange zest and ground cardamom

Orange Cardamom Rice Pudding

by

Orange cardamom rice pudding is a creamy stovetop dessert with fragrant citrus zest and a gentle hint of spice. Short-grain rice slowly softens in milk, releasing starch that thickens the pudding without eggs or cornstarch.

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Recipe at a Glance

  • Yield: 6 small servings
  • Preparation: 10 minutes
  • Cooking: 40–50 minutes
  • Chilling: Optional: cool and refrigerate for at least 2 hours

Table of Contents

Ingredients

Rice pudding

  • 120 g short-grain white rice, such as Arborio
  • 1 litre whole milk, plus extra to loosen if needed
  • 150 ml water
  • 70 g granulated sugar
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cardamom
  • Finely grated zest of 1 unwaxed orange, divided
  • 1 teaspoon vanilla extract
  • 100 ml heavy cream

To serve

  • Orange slices, optional
  • A small pinch of ground cardamom, optional

Before You Start

Use a large heavy-bottomed pan and low heat to reduce scorching. Stir more often as the pudding thickens.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Start the rice

Put the rice, milk, water and salt into a large heavy-bottomed saucepan. Bring slowly to a gentle simmer over medium heat, stirring so no rice sticks to the bottom.

2. Simmer gently

Reduce the heat to low. Cook uncovered at a very gentle simmer for 30–35 minutes, stirring every few minutes and scraping the bottom and corners with a flexible spatula. The rice should become tender and the milk should start to thicken. Add a splash of extra milk if it reduces before the rice is soft.

3. Sweeten and flavor

Stir in the sugar, cardamom and most of the orange zest. Cook for another 5–10 minutes, stirring frequently, until the rice is fully tender and the pudding is creamy but still loose enough to flow from a spoon.

4. Finish

Remove from the heat and stir in the cream and vanilla. Taste and adjust with a little more orange zest if desired. The pudding will thicken as it stands.

5. Serve warm or chilled

Divide among six small bowls. Serve warm, or cool promptly and refrigerate for at least 2 hours. Finish with the reserved zest and a tiny pinch of cardamom. For a chilled pudding that has become too thick, stir in a little cold milk before serving.

Cook’s Tips

  • Use a large heavy-bottomed pan and low heat to reduce scorching. Stir more often as the pudding thickens.
  • Zest only the colored part of the orange; the white pith tastes bitter.
  • Do not add orange juice to the hot milk. Zest provides citrus aroma without the extra acid.
  • Use the tenderness of the rice and the pudding's texture as your guide, since rice varieties absorb liquid differently.

Storage and Make-Ahead

For chilled portions, divide the pudding into shallow containers and cool promptly. Refrigerate within 1 hour and use within 24 hours. Reheat once, adding milk to loosen, until steaming throughout; serve immediately. Keep chilled portions refrigerated until serving.

Recipe Questions

Do I need to rinse the rice?

For this pudding, leave the rice unrinsed so its surface starch helps thicken the milk.

Can I use long-grain rice?

Short-grain rice gives the creamiest texture. Long-grain rice can work but may take a different amount of time and liquid, with a less creamy result.

Why is it thick after chilling?

Rice continues to absorb liquid as it cools. Stir in a little milk until it returns to the texture you like.

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