Orange Cardamom Rice Pudding. Photo by Juliana Goodwin.


2 cups leftover cooked rice

1 3/4 cups whole milk

Pinch of salt

Zest of 1 orange (divided use)

4 cardamom pods or 1/2 teaspoon ground cardamom

1/3 cup sugar

2 tablespoons brown sugar

1 egg yolk

1/4 cup heavy cream

1/3 cup dried cranberries

1/4 teaspoon ground cinnamon, plus more for garnish

1 teaspoon vanilla extract


In a heavy saucepan, combine rice, whole milk, salt, half the orange zest and cardamom pods/ground cardamom. Cook over medium-low heat until it thickens, about 10-15 minutes, stirring often. Add in sugar and brown sugar, and cook for 2 more minutes.

In a small bowl, whisk together egg yolk and heavy cream, and whisk into rice mixture. Add in dried cranberries and cinnamon, and cook for 5 minutes. Stir in vanilla extract, and remove from heat; allow to cool for 10 minutes, and remove cardamom pods.

Dust with additional cinnamon and remaining orange zest before serving.

Category: Squeeze the Day!