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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Coconut Rice Pudding with Blood Orange & Candied Pistachios
Title
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 2 13.5-Oz Cans Light Coconut Milks
  • 1 cup Carnaroli Rice
  • 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
How To: Hold a Chef's Knife
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. 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 a parchment paper-lined (or lightly greased) plate; spread into an even layer to avoid sticking. Immediately season with salt. Set aside to cool.

Finish & serve your dish
3 Finish & 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 later, cover with plastic wrap (making sure the plastic touches the pudding to prevent a film from forming) and refrigerate. Serve the finished pudding topped with the sour cherry spread and candied pistachios. Enjoy!

Tips from Home Chefs

Get Plans

Coconut Rice Pudding

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. 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 a parchment paper-lined (or lightly greased) plate; spread into an even layer to avoid sticking. Immediately season with salt. Set aside to cool.

Make the candied pistachios
Finish & serve your dish
3 Finish & 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 later, cover with plastic wrap (making sure the plastic touches the pudding to prevent a film from forming) and refrigerate. Serve the finished pudding topped with the sour cherry spread and candied pistachios. Enjoy!

Browse Steps
1 of 3