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5 from 3 votes

Stovetop Rice Pudding with Blood Oranges in Caramel

A bowl of creamy stovetop rice pudding is hard to beat for sheer heartwarming comfort food. Quick to make, nostalgic of childhood, yet unashamedly delicious, it's a dessert the whole family will be fighting over for seconds.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Keyword: blood oranges in caramel, dessert rice, rice pudding, stovetop
Servings: 2
Calories: 734kcal
Author: Jane Saunders

Ingredients

For the Rice Pudding

  • 100 g/ 3 1/3 oz Short grain rice
  • 45 g/ 1 1/2 oz Light brown sugar
  • 30 g/ 1 oz Butter
  • 1 Vanilla pod
  • 1 Strip orange zest
  • 500 ml/ 2 cups Whole (full-fat) milk
  • 2 Egg yolks

For the Blood Oranges in Caramel

  • 2 Blood oranges
  • 1 1/2 tbsp Orange juice
  • 60 g/ 2 oz Caster sugar
  • 1 tsp Butter
  • Pinch salt

Instructions

Make the Rice Pudding

  • Split the vanilla pod lengthways with a knife and drop into a saucepan with the rice, sugar, butter, orange zest and milk
  • Bring to a gentle simmer and cook, stirring frequently for around 30 minutes until the rice is tender and much of the liquid has been absorbed
  • Take the pan off the heat. Remove the vanilla pod and scrape the seeds back into the pan
  • Add the egg yolks and beat until everything is well combined
  • Assess the consistency - if you like a looser pudding, add a dash more milk and stir in

Make the Blood Oranges in Caramel

  • While the rice is cooking de-pith the oranges: slice off the top and bottom ends of the fruit. Lay your fruit on one end and cut downwards through the peel and pith, following the curve of the fruit. Flip the orange over and cut away any remaining peel and pith. Trim off any bits of pith that remain on the fruit. Slice the naked fruit into rounds
  • Next prepare the caramel. Begin by putting the caster sugar into a small heavy-based saucepan and cook (without stirring) over a medium heat until it turns to a mid amber liquid (if you think it is going to burn, plunge the base of the pan into cold water to stop the cooking process)
  • Add the orange juice (it will splutter and go a bit lumpy). Llet cook on a very low heat for a minute, stirring until it is smooth again
  • Take off the heat and beat in a little butter and a pinch of salt - let cool for 5-10 minutes

Serve

  • Divide the rice pudding between 2 (or 3) bowls
  • Top with the rounds of blood orange and pour the orange caramel over

Nutrition

Calories: 734kcal | Carbohydrates: 108g | Protein: 14g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 258mg | Sodium: 248mg | Potassium: 467mg | Fiber: 2g | Sugar: 67g | Vitamin A: 1157IU | Vitamin C: 13mg | Calcium: 330mg | Iron: 3mg