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Rice Pudding with Bourbon, Orange and Cardamom

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½ cup Arborio rice

1 tsp Kosher salt

2 cups heavy cream

⅓ cup granulated sugar

2 Tbsp Bourbon, Dark Rum or Whiskey

2 Tbsp. Vain Mexican Vanilla extracted in Kentucky Bourbon

Grated Zest and juice from 1 large orange 

3/4 tsp ground cardamom  

Optional garnish: chopped roasted pistachios 


In a large saucepan, stir together the rice, salt and 2 cups water. Boil, then reduce to low, cover and cook for 20 minutes. Stir in the cream, sugar, bourbon, orange zest and juice, Vain vanilla and cardamom. Return to a simmer and cook, uncovered and stirring occasionally, until the rice is tender and the mixture is creamy and thick, about 15 minutes. Serve warm, at room temperature or chilled.