Baked Cardamom Rice Pudding with Roast Blood Orange
Ingredients
4 cardamom pods, lightly crushed
80 ml of double cream
400 ml of whole milk
30 g of caster sugar
70 g of pudding rice
3 blood oranges, (zest from 1)
2 tbsp of dark runny honey
4 servings
Calories~325 kcal
Protein~6 g
Carbs~49 g
Fat~11 g
Fiber~2 g
Sugar~31 g
Total recipe
Calories~1,300 kcal
Protein~25 g
Carbs~195 g
Fat~45 g
Fiber~8 g
Sugar~125 g
Method
Step 1
Tip the cardamom pods into a saucepan and pour over the cream and milk. Bring to a simmer then remove from the heat and leave to infuse for 1 hr.
Step 2
Preheat the oven to 160°C/140°C fan/gas 3. Strain the creamy milk mixture through a sieve into a small ovenproof dish, then stir in the sugar, pudding rice and the zest of 1 of the oranges. Bake for 1 hr.
Step 3
Meanwhile, use a sharp knife to cut the peel and pith from around the outside of all 3 blood oranges, then slice them into 1cm-thick slices. Place the slices in a baking dish and drizzle over the honey. Put in the oven to roast alongside the rice pudding for the last 25 mins of its cooking time.
Step 4
Once the blood oranges are cooked, drain the liquid from the bottom of the dish into a saucepan and simmer for 5 mins, until it reduces to a syrupy consistency.
Step 5
Serve the rice pudding topped with the blood oranges and the syrup. Keep leftovers in an airtight container or covered bowl in the fridge. The blood oranges will keep for 2 days and the rice pudding will keep for up to 3 days.
