Baked Rice Pudding with Blood Orange
Baked Rice Pudding with Blood Orange and Cardamom
Marmalade Baked Rice Pudding
with Blood Orange and Cardamom Syrup
Take one old fashioned and damn fine winter dessert and drag it into 2021 with a citrus twist..
I love Baked Rice Pudding but to be honest it isn’t the best looking dish so I tend not to serve it to guests. Orange season is upon us here in Perth and with abundant fruit to play with I thought I’d pimp up the ol baked pud with a splash of colour from blood orange slices macerated in orange, cardamom syrup. The citrus cuts through the creamy rice pudding beautifully and with the addition of cardamom it becomes just a little more adult. I hope you enjoy this and it warms your cockles as it does mine.
Serves 6
Prep 15 mins
Cook 120 mins
Ingredients
⅓ cup marmalade
¾ cup Arborio rice
1.5 liters milk
3 Tbsp. caster sugar
1 vanilla bean, sliced open, seeds scraped out
4 large pieces orange zest
30g butter diced into 6 pieces
Extra sugar to sprinkle
Cardamom Blood Oranges
½ cup orange juice
½ cup caster sugar
3 blood oranges
To garnish
1 tsp black sesame (or nuts of choice)
Method
Preheat the oven to 160ºC (320ºF).
Spread the marmalade across the base of a 2 liter shallow ovenproof dish then top with your rice.
Combine the milk, vanilla bean and seeds, sugar and orange peel, pour over the rice , cover with aluminum foil and place on a baking tray.
Bake for 1 hour, remove the foil and bake, uncovered, for a further 30 minutes.
Top with the butter, sprinkle with the extra sugar and bake for 10–15 minutes or until the top is golden.
Meanwhile..for the orange topping.
Cut either end off two blood oranges, rest them on the one of the flat sides and, using a small sharp knife, remove all skin from the top down until you just have a whole orange with no skin. Turn your orange and slice into 5 rounds. Place them in a shallow dish.
Cut four thin slices from a third orange, however this time leave the skin on. Set aside.
Combine sugar and orange juice in a frypan over high heat and bring to the boil. Turn down to a simmer for 2-3 minutes then pour over your orange slices. Set aside.
Place the pan back on the heat and add your four blood orange rounds with skin on. Fry until one side caramelises to your liking. 3-5 minutes. Remove slices to a plate and turn your pan off.
To serve..
Scatter your orange slices through the center third of your rice pudding, then top with leftover syrup and finish with the black sesame seeds.
Serve with cream or ice cream
