This recipe came to be when I was tasked with making an easy to transport dessert for a dinner party. I knew I wanted to make something both citrusy and comforting so I took a cue from the Blood Orange Tarts in Martha Stewart's Pies and Tarts and combined oranges and rice pudding. In lieu of plain oranges I added my take on the Chilled Oranges from Alice Medrich's Pure Dessert and added a healthy dose of bourbon which, when combined with caramel syrup, slightly bitter orange zest and orange segments, taste like a perfect Old Fashioned Cocktail. I suggest you serve the rice pudding slightly warm and the boozy oranges chilled for maximum effect, but you can serve the rice pudding chilled if you prefer.

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