Rice Pudding with Crystallized Orange

prep 5 mins cook 30 mins
  • 100 g (3½ oz) short-grain rice
  • 500 ml (17 fl oz) milk
  • rind of 1 unwaxed orange, cut in strips
  • 40 g (1½ oz) crystallized orange peel, diced
  • 40 g (1½ oz) caster sugar
  • pinch of salt

Wash the rice under cold running water and drain well.

Place the milk in a heavy-based saucepan. Bring to boiling point, add the salt, rice and orange rind, cover and cook gently for around 25 minutes.

Add the diced crystallized orange peel and the caster sugar. Stir in, cover and cook for a further 5 minutes.

Remove the orange rind. Divide the rice pudding among small serving bowls and allow to cool slightly before serving.

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