Coconut Rice Pudding with Blood Orange & Candied Pistachios

Coconut Rice Pudding

with Blood Orange & Candied Pistachios

45 MIN
$9.99 6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This rich, creamy rice pudding is made with a mix of coconut milk, brown sugar, warming spices, and the zest and juice of a vibrant blood orange. We're topping it all with tart sour cherry spread and crunchy candied pistachios for a bit of delicious crunch.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Coconut Rice Pudding with Blood Orange & Candied Pistachios
Title
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 cup Carnaroli Rice
  • 2 13.5-Oz Cans Light Coconut Milks
  • 5 Tbsps Light Brown Sugar
  • ¼ cup Cream
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Honey
  • 2 Tbsps Sour Cherry Spread
  • 1 Blood Orange
time-saving
tips & techniques
step-by-step
instructions
Start the pudding
1 Start the pudding

Remove the honey from the refrigerator. Wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise. Heat a large, high sided pan (or pot) on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the coconut milk, sugar, warming spices, 1/2 cup of water, and a pinch of salt; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 30 to 35 minutes, or until thickened and the rice is tender. (As the liquid thickens, you’ll need to stir more frequently to avoid sticking and a skin from forming.)

Make the candied pistachios
2 Make the candied pistachios

Meanwhile, roughly chop the pistachios. Line a plate with parchment paper (or lightly grease with oil). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped pistachios. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the honey. Cook, stirring constantly, 1 to 2 minutes, or until coated. Transfer to the prepared plate; spread into an even layer to avoid sticking. Immediately season with salt. Set aside to cool.

Finish the pudding & serve your dish
3 Finish the pudding & serve your dish

If your rice is not tender once the mixture has reduced, add 1/4 cup of water. Continue to cook 4 to 6 minutes to achieve your desired consistency. Repeat this process if necessary. Once tender, add the cream, orange zest, and the juice of both orange halves (discarding any seeds). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Transfer to a large serving dish (or 6 individual dishes). If serving the pudding later, cover with plastic wrap (making sure the plastic touches the pudding to prevent a film from forming). Serve the finished pudding topped with the sour cherry spread and candied pistachios. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Start the pudding
1 Start the pudding

Remove the honey from the refrigerator. Wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise. Heat a large, high sided pan (or pot) on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the coconut milk, sugar, warming spices, 1/2 cup of water, and a pinch of salt; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 30 to 35 minutes, or until thickened and the rice is tender. (As the liquid thickens, you’ll need to stir more frequently to avoid sticking and a skin from forming.)

2 Make the candied pistachios

Meanwhile, roughly chop the pistachios. Line a plate with parchment paper (or lightly grease with oil). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped pistachios. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the honey. Cook, stirring constantly, 1 to 2 minutes, or until coated. Transfer to the prepared plate; spread into an even layer to avoid sticking. Immediately season with salt. Set aside to cool.

Make the candied pistachios
Finish the pudding & serve your dish
3 Finish the pudding & serve your dish

If your rice is not tender once the mixture has reduced, add 1/4 cup of water. Continue to cook 4 to 6 minutes to achieve your desired consistency. Repeat this process if necessary. Once tender, add the cream, orange zest, and the juice of both orange halves (discarding any seeds). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Transfer to a large serving dish (or 6 individual dishes). If serving the pudding later, cover with plastic wrap (making sure the plastic touches the pudding to prevent a film from forming). Serve the finished pudding topped with the sour cherry spread and candied pistachios. Enjoy!

Browse Steps
1 of 3