Impossibly light creamy rice pudding topped with spiced oranges in a sweet rummy syrup!

Recipe for Creamy Rice Pudding With Spiced Oranges in Syrup adapted from Call Me Cupcake. 

Ingredients (serves 4-6):

For the oranges: 

• 1/2 cup (125ml) water
• 1/2 cup (100g) white sugar
• 1 tablespoon honey
• 3 cloves
• 3 cardamom pods
• 1 cinnamon stick
• Good splash rum
• 3 oranges, peeled, and cut into slices

 

For the rice pudding: 

• 1/2 cup white rice (I used arborio rice)
  
• 200 ml (3/4 cup + 2 tbsp.) water
• Pinch salt
• 2 cups (500ml) whole milk
• 1 cinnamon stick
• 2/3 cup thickened cream
• 1 teaspoon vanilla bean paste
• Icing sugar, to taste

 

Method:

1. To make the orange syrup: Combine all the ingredients except the rum & oranges in a small heavy bottomed saucepan. Simmer until slightly thickened. Stir through the rum and allow to cool. Once cooled, dunk the orange slices in to the syrup and allow to marinate overnight.

2. To make the rice pudding: Pop rice, water & salt in a saucepan. Bring to the boil and then simmer covered for 10 minutes. Add the milk & cinnamon stick and allow to cook on a low heat, covered, until the rice has absorbed. It should take around 30 minutes, and be sure to stir intermittently to avoid burning. Remove from the heat, discard the cinnamon and allow to cool.

3. Whip the cream until soft and fluffy, stir through the vanilla, then fold through the cooled cooked rice and season using icing sugar to taste.

4. To serve: serve the rice pudding topped with syrupy oranges.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try Black Rice Pudding With Baked Stone Fruits And Mascarpone.

Or my Coconut Chia Pudding With Caramelised Pineapple.

Anisa Sabet xx