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.
- 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.