Creamy Rice Pudding with Citrus Salad & Pistachios

If you don’t have both milk and half-and-half, you can use one or the other for this recipe. Or you can use heavy cream and milk, or coconut milk for a vegan version. The citrus and pistachios are just one suggested topping. Fresh berries are great, stewed rhubarb is lovely, and even unadorned this pudding is delicious.

Makes 6 servings

2½ cups whole milk, divided

2 cups half-and-half

½ cup sugar

Pinch kosher salt

One 1-inch stick cinnamon

2 cardamom pods, crushed

½ vanilla bean, split lengthwise, seeds scraped

½ cup jasmine rice

1 egg yolk

½ teaspoon orange zest

3 oranges (Navels, Cara Caras, Blood Oranges, or a combination)

1 teaspoon rose water (optional)

3 tablespoons toasted, salted pistachios, coarsely chopped


In large heavy bottom saucepan combine 2 cups of the milk, the half and half, the sugar, salt, cardamom and the vanilla pod and seeds. Stir in the rice. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and simmer for 15 minutes. Uncover and continue cooking, stirring frequently, until the rice is tender and the mixture is beginning to thicken, 15 minutes more.

In a small bowl whisk together the remaining ½ cup milk, the egg yolk and the orange zest. Add a spoonful of the hot rice mixture and stir vigorously, then pour into the pot with the remaining rice pudding. Cook, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes more. Transfer to a bowl and press a sheet of plastic wrap directly onto the surface of the pudding. Refrigerate until cold.

Cut the ends off of each orange and, with a sharp knife, following the contour of the fruit, cut the peel and pith off of each orange. Working over a bowl, hold the orange in your non-dominant hand and use a sharp knife to cut each segment of fruit free from the membrane, letting it drop into the bowl beneath. Add the rose water to the bowl with orange segments and mix very gently to combine. Refrigerate until ready to serve.

To serve, spoon some of the pudding into a bowl. Top with some of the orange supremes and their juice and some of the pistachios. Serve.