Name: Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup
Prep time: 10 min
Cook time: 10 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) -

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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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

1. 50g butter , plus more for the dish -

2. 50g caster sugar -

3. 1 cardamom pod , seeds removed and ground -

4. 100g pudding rice -

5. 1l whole milk -

6. 150ml double cream -

7. 1unwaxed orange , zested -

8. ¼ tsp vanilla extract -

9. 2 large oranges , juiced and 2 broad strips of orange zest -

10. 200ml pomegranate juice -

11. 1 tbsp pomegranate molasses -

12. 5 tbsp honey -

13. 75g granulated sugar -

14. 4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller) -

How to cook deliciously - Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup

1. Stage

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. Stage

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. Stage

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.