I have been away on a three week long shoot in NY and then snowed under with the post production for it…so I have been too busy to post anything for a while, as you may have noticed. But I’m going to make up for it by making some new treats of new receipes I have found and sharing those receipes if the results come out well.
One of the new receipes is the below orange rice pudding I found in the Fernandez and Wells ‘Rustic’ cookbook which caught my eye because of the very beautiful photography by Helen Cathcart.
An easy to make rice pudding sounded like a good way to get a treat that can be eaten when it’s hot out of the oven but also results in leftovers that can be just as tasty, when eaten cold (or re-heated, of course). It’s an easy way to have a breakfast or brunch treat waiting in the fridge – to be topped with some summer fruit compote for example.
The receipe is for a 15 x 25 x 8 cms ovenproof dish but I don’t think it needs to be that high a dish and I made it some little individual dishes instead, for which the baking time can be reduced by about 20 minutes.
For 4 portions you will need
- butter, for greasing
- 75g pudding rice
- 3 strips of orange peel, freshly peeled off an orange with a potato peeler
- 50g caster sugar
- 650ml whole milk
- 1/2 tsp cinnamon
Preheat the oven to 160 degrees Celsius and grease your ovenproof dish.
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 for 2 1/2 hours or less if using individual dishes.
Serve with some more orange peel or with a serving of a summery berry fruit compote.