Caramelised Orange and Sultana Rice Pudding
Ingredients
- 150 g pudding rice
- 30 g caster sugar
- 1 tsp vanilla extract
- 1 tbsp orange marmalade
- 1 orange zest
- 50 g sultana
- 600 ml milk
- 4 tbsp brown sugar
- 100 ml Whipped cream to serve
Method
- In a saucepan, place the milk, caster sugar, marmalade, vanilla extract, orange zest, sultana. Add the pearl rice and stir in to combine.
- Place under the warm heat and bring to the boil.
- Simmer over low heat for 15-18 minutes or until the rice is fully plump. Alternatively, place the rice in the oven covered with a lid at 150˚C and bake for 45 minutes. Stirring once or twice to ensure it doesn’t stick to the bottom of the dish.
- Pour in a little cream if the rice is little dry. Transfer the cooked rice in a ceramic dish.
- Sprinkle with brown sugar and using a kitchen blowtorch caramelised until coloured or place under an oven grill for 5 minutes or so.
- Remove from the oven and serve immediately with fresh raspberries and extra whipped cream if desired.
- Serve with some whipped cream.
