Rice pudding with orange peel

Rice pudding with orange peel

By
From
Rustic
Serves
4

One of those simple dishes that falls into the comfort food bracket, rice pudding can be eaten at virtually any time of day or night. With this in mind, Jorge’s mother made sure there was always a large bowl of it in the fridge to ensure that at least something was eaten after a long night out. We also associate it with the little metal or terracotta pots, containing creamy rice pudding sprinkled with cinnamon, you see stacked in shop fridges in Greece. The orange peel in this version contains healthy oils and adds a touch of sunny citrus flavour.

Ingredients

Quantity Ingredient
butter, for greasing
75g pudding rice
3 strips orange peel, (use a potato peeler), plus extra for serving
50g caster sugar
650ml unpasteurised or whole milk
1/2 teaspoon ground cinnamon
blackberry jam, for serving (optional)
cream, for serving (optional)

Method

  1. Preheat the oven to 160°C and grease a 15 × 25 × 8 cm ovenproof dish with a little butter.
  2. Combine the rice, orange peel, sugar and milk together in a bowl, then pour the mixture into the prepared dish. Sprinkle the cinnamon over the top and bake in the oven for 2½ hours. Serve with a dollop of blackberry jam and a glug of cream, if you like, or simply decorate with orange peel.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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