Pistachio Rice Pudding With Orange Zest
Serving Size / Yield
- 6 C whole milk
- 1/2 C sweetened condensed milk
- 1 C short-grain rice
- 1/2 tsp. ground cardamom
- 1 tsp. vanilla extract
- 1/2 tsp. orange zest, minced
- 2 Tbs. heavy cream
- 1/2 C pistachios, chopped
In a saucepan combine milk, condensed milk and rice and bring to a boil over medium heat. Reduce heat and cook for 10 minutes, stirring occasionally.
Add cardamom and vanilla and cook until rice is tender. Stir in zest and heavy cream.
Garnish with pistachios and serve warm or cold. If serving cold, chill at least three to four hours.