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.

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