Orange Cardamom Rice Pudding. Photo by Juliana Goodwin.
Ingredients
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
Directions
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!
