Coconut Rice Pudding with Blood Orange & Candied Pistachios

Coconut Rice Pudding

with Blood Orange & Candied Pistachios

45 MIN
$9.99 6 Servings
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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.
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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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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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

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!

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