Orange & Cardamon Scented Rice Pudding
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The simplicity is part of its charm. Everything is placed in a single baking dish, stirred briefly, and baked for about an hour.
Ingredients:
This delightful recipe is courtesy of Natalie Penny. If you want to share your own recipe, join the conversation in our forum here!
Ingredients:
- 100g pudding rice, rinsed
- 50g golden or regular caster sugar
- 400ml almond, soy or oat milk
- 200ml vegan cream, or more milk if you prefer
- 1 tsp vanilla bean paste or extract
- 6 cardamom pods, seeds removed and ground
- Zest of 1 orange
- ¼ tsp freshly grated nutmeg
- Sliced oranges
- Extra cream
- Preheat the oven to 180°C/fan 160°C/Gas 4.
- Add all the rice ingredients to a 10x6 inch ovenproof baking dish, or its equivalent, and stir to fully combine.
- Bake for about 45-50 mins, by which time the pudding should be bubbling and very lightly golden on top. If the pudding is cooked but you'd like the top to be a bit more browned, pop it under the grill for a few mins.
- Allow the pudding rest for a few mins, before serving with sliced oranges and a little extra drizzle of cream.
A gentle touch of aroma, rich yet airy, offering pure comfort. Image Source: Natalie Penny
This delightful recipe is courtesy of Natalie Penny. If you want to share your own recipe, join the conversation in our forum here!
