Orange and cardamom rice pudding
Oh my goodness you guys. How had I never baked rice pudding before? It’s pretty much the simplest of puddings you can do and it is 100% certified comfort food. If you are like few-weeks-ago-me and haven’t baked some of this deliciousness, then you seriously need to try out this orange and cardamom rice pudding. It’s happiness and hugs by the spoonful.
Yeah, rice pudding is one of those things you can
A couple of months back there seemed to be a mini run of people making it on Instagram (did you notice it too or was it just me?) and low and behold I bought a bag of ‘pudding rice’ the next time I went for the weekly shop. What was it going to be like? Was it really as odd as I remember? Is it going to be one of things you eat as a grown up and pull THAT face of sheer childhood-ruining-realisation?
Honestly, when I made it on the hob I was just a little ‘meh’ about it. Sure, it tasted nice, but it wasn’t really as special as desserts really ought to be. The bag sat in the cupboard a few months more. Then Instagram was back on it - the wonderful Karen Burns-Booth of Lavender and Lovage, to be precise. It was a picture of baked rice pudding.
Fast forward a few days and it was time for a spot of marmalade making - orange and rum marmalade which, side note, is a delight! - and I needed a dessert for a miserable Sunday. A real ‘pudding’ kind of a day. There were oranges in
Bish, bash, bosh - after a quick time on the hob and a bit of time in the oven out came this wonderful pudding: orange and cardamom rice pudding. A baked rice pudding. A pudding capable of tearing through the murky evening.
Can you tell that I’m a little over-excited by it still?
So if you’ve not made it in a while - or moreover if you’ve never made a baked rice pudding - let the next cold snap be your guide and get some sun-drenched flavours into this comfort food dessert. And once you try it, let me know how you got on.
Orange and cardamom rice pudding
- Prep Time: 5 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4 1x
Description
Are you thinking that a baked orange and cardamom rice pudding seems a little old fashioned? Well, you’re not wrong, but also have you tried one recently? It’s just a delicious dessert that is comfort food to a T.
Ingredients
- 100g pudding rice
- 1 litre of milk
- 1 orange
- 6 cardamom pods
- 4 tbsp marmalade
- 1 tsp cinnamon
- 1 pinch of salt
Instructions
The first thing to do is to get the cardamom seeds out of their pods. This can be relatively fiddly, but I tend to gently bash the pod with the handle of a heavy knife (very carefully!) and the prise them apart by hand. Also pre-heat your oven to 140 degrees and grease a suitable baking dish with butter.
Add the pudding rice and milk into and pan. To this add the cardamom seeds, cinnamon and salt and then generously zest in an orange on top of this. Stir this all together and put on a medium-high heat with the lid on until just before it comes to the boil (it’ll start to bubble, then take it off the heat). When it comes to the boil stir in half of the marmalade.
Transfer into a baking dish - make sure to grease it with butter first so it doesn’t stick - and then add a couple of knobs of butter on top. Bake in the oven for 90 minutes, or a little longer if your rice isn’t quite cooked.
To serve, spoon into dishes and add a little more marmalade on top. You can also add in a little cream too if you want to make it extra decadent.
Notes
- If you want to make a vegan version of this, use your favourite nut, seed or plant-based milk, grease with a vegan spread (and obviously don’t add the cream at the end).
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: orange and cardamom rice pudding
