Whiskey rice pudding

Old-fashioned and served with an elegant whiskey crème anglaise!

Aug 09, 2026

∙ Paid

I may be a bit early here but truthfully once I got the idea I couldn’t wait to make it. I like to imagine this as a dessert that could be enjoyed at any point from September through the end of December, especially the week of Thanksgiving and Christmas. It’s reminiscent of Baileys, where the whiskey is muted and the toffee / vanilla cream is the driving flavor. The rice pudding itself is paired with a whiskey crème anglaise which makes a lovely custard puddle to spoon into each bite!!

For the rice, I use Carnaroli. It is an Italian short grain rice, as is Arborio, which is typically the type of rice used for rice pudding, but it gives a gorgeous creamy consistency while holding its shape. The resulting texture from Carnaroli can be described as luxurious with distinct grains which particularly speaks to me! But Arborio is very similar and easier to find, the main difference is that it breaks down more than Carnaroli. Both creamy and both excellent pudding options!

Bourbon is the choice of whiskey for me in cooking because I want the notes of caramel and vanilla to layer with my dessert. I use Makers Mark but if I had my pick I’d use Willett. For the remaining whiskey, I make hot toddys! Just brew cinnamon sticks, cardamom pods, lemongrass, ginger and lemon peel until you have tea and season it with honey and meyer lemon.