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

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Nutrition and extra info

  • Gluten-free
  • Vegetarian

    • Nutrition: per serving (6)

  • kcal554
  • fat27g
  • saturates17g
  • carbs69g
  • sugars55g
  • fibre2g
  • protein8g
  • salt0.5g
  • Ingredients
  • Method

    • Ingredients

  • 50g butter, plus more for the dish

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g caster sugar
  • 1 cardamom pod, seeds removed and ground
  • 100g pudding rice
  • 1l whole milk
  • 150ml double cream
  • 1 unwaxed orange, zested

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • ¼ tsp vanilla extract

    • For the compote

  • 2 large oranges, juiced and 2 broad strips of orange zest

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • 200ml pomegranate juice
  • 1 tbsp pomegranate molasses
  • 5 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • 75g granulated sugar
  • 4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they’re smaller)

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

    • Method

    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.

    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.

    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.

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