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.
For the Rice Pudding
- 100 g/ 3 ⅓ oz Short grain rice
- 45 g/ 1 ½ 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 ½ tbsp Orange juice
- 60 g/ 2 oz Caster sugar
- 1 tsp Butter
- Pinch salt
Make the Rice Pudding
Split the vanilla pod lengthways with a knife and drop into a saucepan with the rice, sugar, butter, orange zest (cut from one of the oranges) 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). Let 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
The key to fantastic stovetop rice pudding is to remember to keep stirring every 5 minutes or so to keep the rice on the move and prevent it sticking to the bottom of the pan.
The best way to check if the rice is cooked is to eat a spoonful. It should be al-dente, not hard but not mushy either.
And then really, it's up to you to achieve your perfect stovetop rice pudding consistency:
- to thicken it let stand for 5-10 minutes before serving
- to thin it out, add a splash more milk and stir through
Leftovers can be stored in the fridge for several days and reheated as required. It will most likely be necessary to add a splash of milk to loosen the mixture to your desired consistency as it heats.
This rice pudding can also be frozen – just ensure it cools to room temperature before sealing, labelling and placing in the freezer for up to 6 weeks. Defrost in the fridge and either eat cold or reheat gently.
Calories: 490kcal | Carbohydrates: 72g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 172mg | Sodium: 166mg | Potassium: 311mg | Fiber: 1g | Sugar: 45g | Vitamin A: 771IU | Vitamin C: 9mg | Calcium: 220mg | Iron: 2mg