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José Pizarro's baked orange rice pudding with strawberry compote
Serves 4-6 Desserts and puddings
For the rice pudding
- unsalted butter, for greasing
- 100g pudding rice
- 50g caster sugar
- 700ml whole milk
- 350ml double cream
- finely grated zest 3 oranges
- 1 vanilla pod, seeds scraped
For the compote
- 300g strawberries, halved
- juice 1 orange
- 150g caster sugar
Method
Preheat the oven to 150C/ 130C F/Gas 2 and grease a 1 litre ovenproof dish with butter.
Mix all the rice pudding ingredients together in a large bowl, then pour into the prepared dish and bake for 2–21/2hours until the rice is tender and there is a good crust on top, but it is still a bit creamy underneath.
Meanwhile, make the compote. Put the strawberries, orange juice and sugar in a pan 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 compote.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.
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