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Cardamom Orange Rice Pudding Recipe
Ben Carraoli

Cardamom Orange Rice Pudding Recipe

I recently tried making this Cardamom Orange Rice Pudding, and honestly, it surprised me in the best way. The warm aroma of cardamom mixed with fresh orange zest filled my kitchen instantly. I love how the creamy texture balances perfectly with the light citrus flavor. It feels comforting yet refreshing at the same time
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/2 cup short-grain rice – This type gives a creamy thick texture; avoid long-grain for best results.
  • 3 cups whole milk – Full-fat milk makes the pudding rich and smooth; low-fat may turn watery.
  • 1/2 cup sugar – Adjust based on your sweetness preference; you can reduce slightly if needed.
  • 1 teaspoon ground cardamom – Freshly ground cardamom gives a stronger more aromatic flavor.
  • 1 tablespoon orange zest – Use fresh oranges only; avoid bottled zest for better fragrance.
  • 2 tablespoons orange juice – Adds brightness and enhances the citrus note naturally.
  • 1/4 teaspoon salt – Balances sweetness and enhances overall flavor.
  • 1/2 teaspoon vanilla extract – Adds depth and warmth to the dessert.
  • 2 tablespoons chopped nuts almonds or pistachios – Adds crunch and richness; lightly toast for best flavor.
  • 2 tablespoons raisins optional – Soak briefly for softer texture and sweetness.

Method
 

  1. Start by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping. Drain well before cooking to maintain the right consistency.
  2. In a saucepan, combine rice, milk, and salt, then bring it to a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking. Let it cook slowly until the rice softens and the mixture thickens.
  3. Once the rice is tender, stir in sugar, cardamom, and vanilla extract. Keep stirring to dissolve the sugar completely. This step builds the rich and aromatic base of the pudding.
  4. Add fresh orange zest and orange juice to the mixture. Stir gently to combine without curdling the milk. The citrus note brightens the dessert and adds a refreshing twist.
  5. Mix in nuts and raisins if using, and cook for a few more minutes. The pudding should be creamy but not overly thick. Remove from heat and let it cool slightly before serving.

Notes

  • I always use freshly grated orange zest because it gives a stronger, natural aroma.
  • Stir continuously while cooking to avoid the rice sticking at the bottom.
  • I like to toast the nuts lightly—it enhances their flavor and adds a nice crunch.
  • Let the pudding rest for a few minutes after cooking; it thickens beautifully.
  • I sometimes add a pinch of saffron when I want a richer taste.