Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 50g butter, plus more for the dish
- 50g caster sugar
- 1 cardamom pod, seeds removed and ground
- 100g pudding rice
- 1l whole milk
- 150ml double cream
- 1unwaxed orange, zested
- ¼ tsp vanilla extract
For the compote
- 2 large oranges, juiced and 2 broad strips of orange zest
- 200ml pomegranate juice
- 1 tbsp pomegranate molasses
- 5 tbsp honey
- 75g granulated sugar
- 4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller)
Method
- STEP 1
Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
- STEP 2
Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
- STEP 3
Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.
