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Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup

Rice pudding in bowls with oranges

Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup

Name: Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 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; 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)

Diana Henry

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 2 hrs and 30 mins

A star rating of 5 out of 5.1 ratingRate

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Take rice pudding to the next level with a little spice and oranges in honey with pomegranate syrup. It's a decadent and easy dessert that only takes 10 minutes to prep

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving (6)

kcal554
fat27g
saturates17g
carbs69g
sugars55g
fibre2g
protein8g
salt0.5g

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.

Recipe from Good Food magazine, March 2019

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