Mandarin Plum Rice Pudding is the epitome of decadence and comfort. Warming spices, bright fruit, and velvety texture make this a must- have in your recipe arsenal. Great for a special breakfast or after-dinner treat, this rice pudding will satisfy your taste buds and have your kitchen smelling divine!
Spice It Up
This recipe was born from a rice pudding craving. The familiar, comforting creaminess always keeps me coming back, and I wanted to create that in my own kitchen. I wanted to make my version as sumptuous as possible, so I added beautiful roasted plums and mandarin wedges. This pudding is made entirely on the stove top and uses just 10 ingredients!
The cardamon plays such an important role in the flavor development, so spring for the good stuff. I add whole cardamon pods to the rice while toasting (making sure to remove after), and ground cardamon to the cooked rice mixture. Indian rice pudding , known as kheer utilizes cardamon, rosewater, and other spices for amazingly intense flavor. This kheer recipe from Cook With Manali served as inspiration for my mandarin plum rice pudding.
Toasting your rice may seem tedious, but it makes a world of difference in this rice pudding and other rice recipes. The heat brings out a great fragrance, helps to incorporate whatever spices are being used, and makes for a shorter cooking time. I chose basmati rice, but any long grain white rice will do.
Be sure to just do a quick rinse on the rice- we don’t want to soak and lose all of the starch needed to thicken the pudding! Follow the recipe below, and get incredibly soft and aromatic rice swimming in sweetened cream and fruit.
Try my Mandarin Plum Rice Pudding and rate the recipe here. I cannot wait to share more warming, fall-focused recipes with all of you as the season changes!
Mandarin Plum Rice Pudding
- 3/4 cup uncooked basmati rice
- 4-6 whole cardamon pods
- 1 tbsp unsalted butter
- 1 1/2 cups water
- 1/4 tsp salt
- 2 1/2 -3 cups heavy cream depending on texture preference
- 1/2 cup coconut sugar
- 1 tsp five spice powder
- 1 1/2 tsp ground cardamon
- 2 plums pitted and quartered
- 1 mandarin orange
- Quick-rinse rice in colander then let drain. Toast rice in pan with butter and cardamom pods for 3-5 minutes. Rice should have a spicy, nutty aroma. Remove cardamom pods.
- In a large saucepan, bring rice, water, and salt to a boil then immediately reduce heat. Simmer for 12-15 minutes, or when water has been completely absorbed. Next, add heavy cream, sugar, five spice powder, and ground cardamom. Cook on low for 45 -50 minutes, stirring frequently. The rice will be extremely soft and will begin to form a porridge-like consistency.
- Heat oven to 400. Place pitted and quartered plums on lined baking sheet. Sprinkle with cinnamon (optional). Roast for 20 minutes, or until plums are slightly browned with sticky skin. Peel, pith, and segment mandarin oranges,
- Toss plums and oranges into pudding mixture. Let cool slightly and garnish with addtional cardamon pods if desired.
Another great plum recipe! Boozy Plum Coffee Cake