Vivian Howard, chef and author of a new cookbook, Deep Run Roots, wants you to indulge wisely this holiday season. Do yourself a favor and try this recipe for orange rice pudding with chopped pistachios. Make it warm, or make it cold—you choose. Thanks to Howard, this tasty treat, however you prefer it, is only a few minutes away.
1/2 cup Granulated sugar
4 cups Whole milk
1/2 Vanilla bean (split and scraped)
1 (3 inch) Cinnamon stick
1 Whole star anise
Zest from 1/2 orange (removed with a microplane)
1/8 tsp Freshly grated nutmeg
1/8 tsp Salt
1/2 cup Buttermilk
1/2 cup Chopped pistachios
In a 2-quart sauté pan or saucepan, stir together the rice, sugar, milk, vanilla bean, star anise, cinnamon stick, orange zest, nutmeg, and salt.
Slowly bring it up to a simmer over medium heat. Stir it every 2 minutes or so, watching to make sure the bottom of the pan doesn’t scorch and that the milk doesn’t boil over. Lower the heat a touch and cook the pudding for 30 minutes, stirring frequently. It will begin to thicken after about 8 minutes.
After 30 minutes the rice will still be a little soupy, but remove it from the heat and let it sit for 10 minutes. Once you’re ready to serve, stir in the buttermilk, sprinkle with chopped pistachios, and go for it!