This recipe for Baked Orange Rice Pudding is an edited extract from The Spanish Home Kitchen by José Pizarro, published by Hardie Grant Books, RRP $55.00. Available in stores now. Photography by Emma Lee.
I know rice pudding is a traditional dessert in the UK, and is often popular after a Sunday roast. Peter’s mum used to make a lovely one, to which she would add fresh nutmeg for a distinct flavour. But the Spanish love this dish as well. I often have rice pudding on my menus in the restaurant, and people love it. The way we always had rice pudding in my home was to infuse the milk with some spices and citrus, and then just slowly simmer the milk with the rice in it, so it was very simple.
My recipe here may take a little more time, but really, it couldn’t be easier. If you’re looking for an easy dessert, this is it! I’m not sure if my mum would approve of this method, but I think it’s scrumptious. There’s nothing better than a dessert like this, with a slightly crunchy crust on top and that silky smooth, milky rice inside. ¡Aproveche!
Ingredients (serves 4-6)
Cooking time 2 – 2.5hrs
Unsalted butter, for greasing 100 g (3½ oz/½ cup) pudding rice 50 g (2 oz/scant ¼ cup) caster (superfine) sugar 700 ml (23 fl oz/23/4 cups) full-fat (whole) milk 350 ml (12 fl oz/scant 1½ cups) double (heavy) cream Finely grated zest of 3 oranges 1 vanilla pod (bean), seeds scraped
Compote
300 g (10½ oz) strawberries, halved Juice of ½ an orange 150 g (5 oz/ generous 2/3 cup) caster (superfine) sugar
Method
Preheat the oven to 150°C/130°C fan/300°F/gas 2 and grease a 1 litre (34 fl oz/4 cups) ovenproof dish with butter.
Mix all the rice pudding ingredients together in a large bowl, then pour into the prepared dish. Bake for 2–2½ hours until the rice is tender and there is a lovely crust on top, but it is still a bit creamy underneath.
Meanwhile, make the compote. Put the berries, orange juice and sugar in a saucepan over a low heat and cook very gently for 10–15 minutes until you have a rich, reduced compote, but the fruit is still holding some shape.
Serve the rice pudding with dollops of the luscious compote.
This recipe for Baked Orange Rice Pudding is an edited extract from The Spanish Home Kitchen by José Pizarro, published by Hardie Grant Books, RRP $55.00. Available in stores now. Photography by Emma Lee.
I know rice pudding is a traditional dessert in the UK, and is often popular after a Sunday roast. Peter’s mum used to make a lovely one, to which she would add fresh nutmeg for a distinct flavour. But the Spanish love this dish as well. I often have rice pudding on my menus in the restaurant, and people love it. The way we always had rice pudding in my home was to infuse the milk with some spices and citrus, and then just slowly simmer the milk with the rice in it, so it was very simple.
My recipe here may take a little more time, but really, it couldn’t be easier. If you’re looking for an easy dessert, this is it! I’m not sure if my mum would approve of this method, but I think it’s scrumptious. There’s nothing better than a dessert like this, with a slightly crunchy crust on top and that silky smooth, milky rice inside. ¡Aproveche!
Ingredients (serves 4-6)
Cooking time 2 – 2.5hrs
Unsalted butter, for greasing
100 g (3½ oz/½ cup) pudding rice
50 g (2 oz/scant ¼ cup) caster (superfine) sugar
700 ml (23 fl oz/23/4 cups) full-fat (whole) milk
350 ml (12 fl oz/scant 1½ cups) double (heavy) cream
Finely grated zest of 3 oranges
1 vanilla pod (bean), seeds scraped
Compote
300 g (10½ oz) strawberries, halved
Juice of ½ an orange
150 g (5 oz/ generous 2/3 cup) caster (superfine) sugar
Method
Preheat the oven to 150°C/130°C fan/300°F/gas 2 and grease a 1 litre (34 fl oz/4 cups) ovenproof dish with butter.
Mix all the rice pudding ingredients together in a large bowl, then pour into the prepared dish. Bake for 2–2½ hours until the rice is tender and there is a lovely crust on top, but it is still a bit creamy underneath.
Meanwhile, make the compote. Put the berries, orange juice and sugar in a saucepan over a low heat and cook very gently for 10–15 minutes until you have a rich, reduced compote, but the fruit is still holding some shape.
Serve the rice pudding with dollops of the luscious compote.
Want more sweet treats? Click here for a Dark Chocolate Peppermint Bark Recipe and here for a Berry Bread and Butter Pudding Recipe.
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