While lots of people remember rice pudding as a beloved childhood food, this is definitely an adults-only Rice Pudding. Adult because it contains Amaretto liqueur and also because of the sophisticated mix of flavors. Cardamom, almond extract, orange extract, cinnamon and a savory Peach Chutney are complex and oh so satisfying.

You might think it’s a typo that the recipe contains no added sugar, but it isn’t a mistake. The combination of basmati rice, golden raisins, whole milk, heavy cream, extracts and spices blend to create an indulgent sweetness.

The Peach Chutney on the bottom adds the surprise of a savory component and the topping of crushed Graham crackers and chopped pistachio nuts add salt and crunch. Think of it as a Rice Pudding sundae with the Rice Pudding standing in for the ice cream, the Chutney as the fruit topping and the cookies and nuts as the final touch.

The Rice Pudding itself is easy to make but you must stir constantly and pay careful attention to it on the stove. You don’t want it coming to a boil. Also, it must be completely cool before adding the whipped cream.

It works best to make this a few days before the party and assemble just before serving. If you run out of time, or the Peach Chutney is a bit too adventurous for you, just cut up some fresh ripe mango or other fresh fruit, put that on the bottom and enjoy.

Think of this as a Rice Pudding sundae with the Rice Pudding standing in for the ice cream, the chutney as the fruit topping and the cookies and nuts as the final touch.

Reduce the heat and simmer uncovered (approximately 30 minutes or until the rice is cooked). Stir constantly, you don’t want it to boil.

When the rice is cooked, drain the raisins, reserving the Amaretto liqueur, and toss them into the mixture. Let it cool completely.

Fold the whipped cream into the cold rice pudding just until combined.

Using a grater, shave fresh nutmeg over the top. Sprinkle with Graham or cookie crumbs. Top with chopped salted pistachio nuts.

CARDAMOM RICE PUDDING WITH PEACH CHUTNEY

EVENT: 2nd Annual Apps & Alcohol

SERVES: 8 people

Ingredients

For the Pudding:

1/3 cup golden raisins

1/2 cup Amaretto liqueur

4 cups whole milk

1/2 cup basmati rice

1/4 teaspoon cinnamon

1/2 teaspoon almond extract

1/2 teaspoon orange extract

1/4 teaspoon ground cardamom

1 cinnamon stick

Pinch of salt

3/4 cup heavy whipping cream

For the Peach Chutney:

5 ripe peaches

2 tablespoons fresh lemon juice

1/2 cup Amaretto liqueur

1/4 cup light brown sugar

1 teaspoon finely minced fresh ginger

1 clove garlic minced

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon red pepper flakes

Pinch of salt

1 small onion, finely chopped

For the topping:

Freshly grated nutmeg

Salted pistachio nuts or toasted almonds, chopped

Crumbled Graham crackers or other cookie

Directions

Make the Pudding:

1. Soak the raisins in Amaretto for several hours or overnight.

2. In a medium saucepan, combine all the other pudding ingredients, except for the whipping cream.

3. Reduce the heat and simmer uncovered (approximately 30 minutes or until the rice is cooked). Stir constantly, you don’t want it to boil.

4. When the rice is cooked, drain the raisins, reserving the Amaretto liqueur, and toss them into the mixture. Let it cool completely.

5. Add 1/4 cup of the reserved Amaretto to the 3/4 cup heavy cream.

6. Whip the whipping cream until it forms stiff peaks.

7. Fold the whipped cream into the cold rice pudding just until combined.

8. Put into a bowl and cover with plastic food wrap. Chill.

Make the Peach Chutney:

1. Cut a small X in each peach and put peaches in a pan of simmering water for 1-2 minutes. Remove from water and run under cold water.

2. The peach skins should easily come off.

3. Dice the peaches.

4. In a medium saucepan, combine lemon juice, Amaretto, brown sugar, ginger, garlic, cinnamon, ground cloves, red pepper flakes and salt.

5. Simmer over low heat until sugar completely dissolves and continue cooking over low heat approximately 5 minutes.

6. Reserve some of the diced peaches (1/4 cup) for the top.

7. Add the rest of peaches and onions and continue cooking for approximately 20 minutes. The peaches will turn dark and become very tender. Let Chutney cool completely and store in an airtight container in the refrigerator.

To serve:

1. Place a small amount of Chutney or chopped fruit (if using) into the bottom of glass. Top with a few generous tablespoons of Rice Pudding.

2. Using a grater, shave fresh nutmeg over the top. Sprinkle with Graham or cookie crumbs. Top with chopped salted pistachio nuts.

Print Recipe