Persian Orange Cardamom Rice Pudding
Creamy rice pudding with orange zest, cardamom, cinnamon and sliced almonds. Allow about 70 minutes, including heat-up time and the final five-minute rest.
- alcohol-free
- cardamom
- dessert
- global desserts
- orange
- Persian
- pudding
- rice pudding
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
orange zest · 1 Tablespoon
Large Fresh Navel Orange- Each
100%
Details
whole milk · 4 Cup
Kroger® Vitamin D Whole Milk Half Gallon
50%
Details
long-grain white rice · 0.5 Cup
Kroger® Enriched Long Grain White Rice
10%
Details
sliced almonds · 0.25 Cup
Kroger® Sliced Almonds
9%
Details
granulated sugar · 0.5 Cup
Kroger® Pure Cane Granulated Sugar
6%
Details
ground cardamom · 0.5 Teaspoon
Private Selection® Ground Cardamom Shaker
2%
Details
ground cinnamon · 0.5 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
1%
Details
fine salt · 0.25 Teaspoon
Kroger® Salt
0%
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water · 1 Cup
Tap water
0%
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Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- whole milk-4 cups
- water-1 cup
- long-grain white rice-1/2 cup
- granulated sugar-1/2 cup
- sliced almonds-1/4 cup
- orange zest-1 tablespoon
- ground cardamom-1/2 teaspoon
- ground cinnamon-1/2 teaspoon
- fine salt-1/4 teaspoon
Rinse the white rice in a fine-mesh strainer until the water runs mostly clear, then zest the orange and measure the remaining ingredients.
Keep fingertips clear of the fine grater while zesting the orange.
Combine the rinsed rice, water and salt in a lidded saucepan of at least 3 quarts, leaving headroom for the milk. Bring to a boil, reduce to low and cook covered for 10–12 minutes, until most of the water is absorbed.
Stir in the whole milk, sugar, cardamom, and cinnamon. Bring to a gentle simmer over medium heat, then reduce to low.
Keep the heat low once the milk is added, since hot milk can foam up quickly.
Cook uncovered for 25 to 30 minutes, stirring often, until the rice is very tender and the pudding looks creamy but still slightly loose.
Stir in the orange zest and half of the sliced almonds. Cook for 2 to 3 minutes until fragrant and slightly thickened.
Remove from the heat and let the pudding rest for 5 minutes. Spoon into bowls and top with the remaining sliced almonds before serving.
Let the pudding cool for a few minutes before serving, as it will be very hot.
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