This is not an old style or traditional recipe! This old-fashioned rice pudding is about how I combine two of my favorite things dessert and cocktails and it’s really really good.
Last week I read an interview where a chef got angry about all those mixed foods like cronut you can find everywhere recently. That got me thinking (no kidding) this won’t work all the time but I can’t see a reason why we shouldn’t mix breakfast with dinner and Korean with Mexican flavors, in fact, there is a restaurant in Atlanta that does mix those not at all familiar kitchens very successful with Korean BBQ tacos and to-die-for sesame fries. Not just to prove him further wrong also to treat myself I came up with this recipe for old-fashioned rice pudding and you’ll see that mixing food is fun and tasty.
If you muddle a sugar cube with bitters, pour over bourbon or whiskey and throw in a piece of orange peel you got yourself an “old fashioned”. This cocktail is around for some time now and it’s one of my favorites not to say my number one. Pudding is also one of my favorite desserts and with rice, it’s even better. I mixed those two and came up with this recipe for old-fashioned rice pudding so what do we got now happy hour dessert?
old-fashioned rice pudding
This old-fashioned rice pudding is a decadent dessert with orange and bourbon flavors. I also added some dashes of bitters because they add depth, I used angostura but orange or other fruity bitters will work too. The bourbon caramel sauce is definitive a keeper and I can’t wait to pour it over cakes and ice cream.
- for the rice pudding:
- 130 g / ⅔ cup sushi rice
- ½ tablespoon coconut oil
- 530 ml / 2 ¼ cup water (more if needed)
- 1 orange (½ peel, ½ for decoration)
- 1 teaspoon vanilla extract
- 3 tablespoons bourbon
- 7 dashes of angostura bitters (or more to taste)
- 3 tablespoons honey
- 80 ml / ⅓ cup heavy cream
- ¼ teaspoon fine sea salt
- for the bourbon-caramel sauce:
- 100g / ½ cup sugar
- 3 tablespoons water
- 160 ml / ⅔ cup heavy cream
- 3 tablespoons bourbon
- 1 pinch of fine sea salt
- Make the rice pudding: heat coconut oil in a saucepan, add the rice and stir over medium heat to coat thoroughly. Add the water, orange peel, vanilla extract, bourbon, bitters, honey, and salt and bring to a boil. Then reduce the heat to a simmer and let cook for 20 minutes. Stir the rice frequently as it cooks to get a good creamy texture. Once the rice is tender remove from the heat, add the cream and stir well.
- Make for the bourbon-caramel sauce: in a heavy-bottomed saucepan over medium heat, combine the sugar and the water. Cook, without stirring until the sugar is dissolved into a light syrup at first and then turned into a medium amber color. Set aside from the heat and let cool for one minute. Slowly add cream and salt, stir and bring to a slow simmer. When smooth and creamy turn off the heat, add bourbon and stir well.
- Serve bourbon-caramel sauce over old-fashioned rice pudding, can be eaten warm or cold.