José Pizarro’s Baked Orange Rice Pudding with Strawberry Compote
Warm, comforting, and full of citrusy notes, this rice pudding makes the best dessert. Serve with a punchy strawberry compote for a wonderful marriage of flavours.
Introduction
I know rice pudding is a traditional dessert in the UK, and is often popular after a Sunday roast. Peter’s mum used to make a lovely one, to which she would add fresh nutmeg for a distinct flavour. But the Spanish love this dish as well. I often have rice pudding on my menus in the restaurant, and people love it. The way we always had rice pudding in my home was to infuse the milk with some spices and citrus, and then just slowly simmer the milk with the rice in it, so it was very simple. My recipe here may take a little more time, but really, it couldn’t be easier. If you’re looking for an easy dessert, this is it! I’m not sure if my mum would approve of this method, but I think it’s scrumptious. There’s nothing better than a dessert like this, with a slightly crunchy crust on top and that silky smooth, milky rice inside. ¡Aproveche!
Ingredients
| unsalted butter, for greasing | |
| 100g (3½oz/½ cup) | pudding rice |
| 50g (2oz/scant ¼ cup) | caster (superfine) sugar |
| 700ml (23fl oz/2¾ cups) | full-fat (whole) milk |
| 350ml (12fl oz/scant 1½ cups) | double (heavy) cream |
| finely grated zest of 3 | oranges |
| 1 | vanilla pod (bean), seeds scrape |
| COMPOTE | |
|---|---|
| 300g (10½oz) | strawberries, halved |
| juice of ½ | an orange |
| 150g (5oz/ generous ⅔ cup) | caster (superfine) sugar |
Essential kit
You will need: a 1 litre (34fl oz/4 cups) ovenproof dish
Method
Preheat the oven to 150°C/130°C fan/300°F/gas 2 and grease a 1 litre (34fl oz/4 cups) ovenproof dish with butter.
Mix all the rice pudding ingredients together in a large bowl, then pour into the prepared dish. Bake for 2–2½ hours until the rice is tender and there is a lovely crust on top, but it is still a bit creamy underneath.
Meanwhile, make the compote. Put the berries, orange juice and sugar in a saucepan over a low heat and cook very gently for 10–15 minutes until you have a rich, reduced compote, but the fruit is still holding some shape.
Serve the rice pudding with dollops of the luscious compote.
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