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.
- 100g pudding rice
- 1 litre of milk
- 1 orange
- 6 cardamom pods
- 4 tbsp marmalade
- 1 tsp cinnamon
- 1 pinch of salt
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.
- 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