Baked Cardamom Rice Pudding with Roast Blood Orange
By OcadoLife
Published on 07 January 2022
Nostalgic and comforting, this Baked
Cardamom Rice Pudding with Roast Blood Orange, by food writer Esther Clark,
combines fragrant cardamom with sweet, creamy pudding rice. Blood oranges are a
little more tart than ordinary oranges, adding an acidic hit to balance out the
sweetness. Their vivid ruby red colouring brings the wow factor too.Time and servings
1 hr 10 minsTotal time
2Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 4 cardamom pods, lightly crushed
- 80 ml of double cream
- 400 ml of whole milk
- 30 g of caster sugar
- 70 g of pudding rice
- 3 blood oranges, (zest from 1)
- 2 tbsp of dark runny honey
Method
Step 1
Tip the cardamom pods into a saucepan and pour over the cream and milk. Bring to a simmer then remove from the heat and leave to infuse for 1 hr.Step 2
Preheat the oven to 160°C/140°C fan/gas 3. Strain the creamy milk mixture through a sieve into a small ovenproof dish, then stir in the sugar, pudding rice and the zest of 1 of the oranges. Bake for 1 hr.Step 3
Meanwhile, use a sharp knife to cut the peel and pith from around the outside of all 3 blood oranges, then slice them into 1cm-thick slices. Place the slices in a baking dish and drizzle over the honey. Put in the oven to roast alongside the rice pudding for the last 25 mins of its cooking time.Step 4
Once the blood oranges are cooked, drain the liquid from the bottom of the dish into a saucepan and simmer for 5 mins, until it reduces to a syrupy consistency.Step 5
Serve the rice pudding topped with the blood oranges and the syrup. Keep leftovers in an airtight container or covered bowl in the fridge. The blood oranges will keep for 2 days and the rice pudding will keep for up to 3 days.