Add some zing to a classic dessert with this warming rice pudding and citrus salad recipe. Made with seasonal citrus, it’s perfect for the cooler months.
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Method
Step 1
Preheat oven to 160°C. Place rice in a 10-cup (2.5L) ovenproof dish. Place milk, cream, 1/3 cup (75g) caster sugar, brown sugar, cinnamon, vanilla bean, vanilla seeds, lemon rind, orange rind and orange juice in a saucepan over medium-high heat. Bring to a simmer, stirring, until sugar dissolves. Stir into the rice. Cover with 2 sheets of foil and bake, stirring every 30 mins, for 1¾-2 hours or until rice is tender and liquid thickens. Remove the cinnamon, vanilla bean and citrus rind and discard. Add egg yolks and gently stir until mixture thickens.
Step 2
Meanwhile, place remaining caster sugar and 2 tbs water in a saucepan. Cook, stirring, over medium heat until sugar dissolves. Bring to the boil. Cook, without stirring, for 5-7 mins or until golden. Remove from heat. Carefully add 100ml water and swirl the pan to combine. Return to the heat and cook, stirring, until the caramel is smooth. Set aside to cool to room temperature.
Step 3
Combine the lime, extra orange, mandarin and grapefruit in a bowl. Divide rice mixture among serving bowls. Top with the lime mixture and drizzle with caramel to serve.
Slow-baked rice pudding with citrus salad and caramel
Serves1010
Cook time2 hr2 hour
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
150g arborio rice
900ml milk
600ml Coles Thickened Cream
1 cup (220g) caster sugar
1/3 cup (75g) brown sugar
2 cinnamon sticks
1 vanilla bean, split, seeds scraped
1 lemon, rind thinly peeled
1 orange, rind thinly peeled, juiced
3 Coles Australian Free Range Egg yolks
1 lime, peeled, sliced
1 orange, extra, peeled, sliced
2 mandarins, peeled, sliced
1 Ruby Red grapefruit, peeled, sliced
Description
Add some zing to a classic dessert with this warming rice pudding and citrus salad recipe. Made with seasonal citrus, it’s perfect for the cooler months.
Method
Step 1
Preheat oven to 160°C. Place rice in a 10-cup (2.5L) ovenproof dish. Place milk, cream, 1/3 cup (75g) caster sugar, brown sugar, cinnamon, vanilla bean, vanilla seeds, lemon rind, orange rind and orange juice in a saucepan over medium-high heat. Bring to a simmer, stirring, until sugar dissolves. Stir into the rice. Cover with 2 sheets of foil and bake, stirring every 30 mins, for 1¾-2 hours or until rice is tender and liquid thickens. Remove the cinnamon, vanilla bean and citrus rind and discard. Add egg yolks and gently stir until mixture thickens.
Step 2
Meanwhile, place remaining caster sugar and 2 tbs water in a saucepan. Cook, stirring, over medium heat until sugar dissolves. Bring to the boil. Cook, without stirring, for 5-7 mins or until golden. Remove from heat. Carefully add 100ml water and swirl the pan to combine. Return to the heat and cook, stirring, until the caramel is smooth. Set aside to cool to room temperature.
Step 3
Combine the lime, extra orange, mandarin and grapefruit in a bowl. Divide rice mixture among serving bowls. Top with the lime mixture and drizzle with caramel to serve.
