Spiced Rice Pudding with Orange Caramel


After unseasonal spring-like weather, winter is back with a vengeance. The nesting spirit set in just as a recipe for a very interesting rice pudding from Millie’s Kitchen landed in my inbox and I happened to have all the ingredients on hand.  When life throws you an ice storm, make rice pudding!

This luscious rice pudding fragranced with warming spices is topped with orange segments in a salted caramel syrup.  I  really liked that this rice pudding recipe got extra creamy with the addition of a surprise ingredient, evaporated milk, and only had 1/4 cup of brown sugar in it.  Allspice as well as the traditional cinnamon spiced it up nicely and gave the pudding a rich depth of color.  I added some vanilla bean to mine. I cut down the prep time of the original recipe by segmenting seedless Tangelo oranges instead of the more time consuming supreming.  I substituted the rum for pomegranate molasses and simplified the cooking method.  The caramel got a gorgeous mahogany color and lovely bittersweet notes.   Instead of the original recipe’s candied almonds, I simply toasted sliced almonds  to finish the dish.  I found the pudding and its caramel sweet enough without adding sugared almonds and liked saving a step.  I can’t rave enough about this jazzed up rice pudding and hope you give it a try too. Weathering a storm never tasted or looked so good.

Spiced Rice Pudding with Orange Caramel

Adapted from Millie’s Kitchen; Original recipe Here

  • 1 cup long-grained rice
  • 1 cup of water
  • 1 scant teaspoon ground Allspice
  • 1 teaspoon of vanilla bean extract or plain vanilla
    1 stick cinnamon
    2 cups whole milk
    3/4 cup evaporated milk (or substitute extra whole milk)
    ¼ cup light brown sugar
    3 tablespoons of toasted sliced almonds, for serving

Place the rice in a medium heavy-bottomed pot along with 1 cup of water, the allspice and cinnamon. Cover and cook over low heat, stirring often, until all the water has been absorbed and the rice is starting to soften, about 10 minutes.

Stir in the two types of milk and the brown sugar. Cover and continue to cook over low heat, stirring frequently, for about 30 minutes. The rice should be cooked through but still have some tooth to it. If the pudding gets too thick, add additional milk.  Remove the rice pudding from the heat, cover and let it rest for 15 minutes. The rice will continue to absorb the liquid and the pudding will thicken. Add a bit more milk to get a creamier rice pudding consistency.

Note: The evaporated milk gives the rice pudding extra richness, but feel free to use whole milk or a mix of whole milk and cream instead.

Orange Caramel

  • 3/4 cup granulated sugar
  • 1/4 cup pomegranate molasses
  • 1/2 cup water
  • juice of an orange
  • pinch of salt
  • 4 seedless oranges such as Tangelos, peeled and segmented

In a small heavy-bottomed pot, combine the sugar, water, pomegranate molasses, a pinch of salt and the juice of 1 orange. Bring to a boil and lower the heat and cook down the syrup until it has reduced by half and coats the back of a spoon.  During this time, swirl the pot around a few times so the syrup does not burn. Let cool slightly then add the segments of 4 oranges.  Gently coat the oranges with the caramel and reserve until ready to serve the rice pudding.  The caramel will thin once the oranges are added.

Note:  Should your caramel harden before you have added the fruit, simply reheat gently to melt it again.

Assembly:  Spoon some orange segments on top of the rice pudding and drizzle with the caramel just before serving. Sprinkle with toasted almonds.  Best served warm or at room temperature.

14 thoughts on “Spiced Rice Pudding with Orange Caramel

  1. This looks amazing, and I love rice pudding! It is helpful seeing how you make substitutions. Thanks for posting!

    • Hope you give this one a try Lynne. It was different than what I usually make and that caramel with the oranges? Divine! Made me think of your orange compote that is so good in winter. Johanne Lamarche

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  2. Rice pudding never tasted so good I’m sure, especially with all your substitutions. Evaporated milk can be used in so many desserts, I even make a flan with it sometimes. I like the addition of the oranges. Isn’t this weather a bugger? FAKE NEWS weatherman 🙂

    • When I wrote “warming spices”, I thought of you Loretta! This was really delicious and elegant for a rice pudding. Just got in from shovelling…nothing fun or pretty about this kind of snow. Hate that ice! Stay warm…and eat rice pudding! 🙂

      Johanne Lamarche

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  3. My kind of sweet treat. Hope all power stays on throughout the storm for more good cooking. Keep warm.

    Sent from my iPad

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  4. Hi Johanne and Happy St. Patrick’s Day. First let me say I have missed your posts for a bit but will play catch-up today. Also I am very impressed with your citrus segments…they are so well-done and perfect. I am not sure I would have the patience, but I’ll try. Rice pudding is one of my top 5 favorite desserts. Love the caramel and how beautiful it is on top of the pudding in the pretty glasses. Very, very wonderful. Best, T

    • Hi Teresa! By using seedless Tangelos I cheated and skipped the supreming of my oranges altogether. I too am not that patient and I feel so much juice is lost when supreming. The skin is so thin on Tangelos, it just looks like I supremed my orange segments. That being said, I hope you will try this recipe. That caramel really is a lovely addition to rice pudding. So nice to hear from you. Have a lovely weekend.

      Johanne Lamarche

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