Orange Rice Pudding

Orange zest and juice

Wash 1 orange, preferably organic.

Zest half of it into strips, and squeeze the whole fruit.

Place the zest in a small saucepan of boiling water for 1 minute.

Drain them and rinse them under cold water.

Set aside.

Rice

Set aside 2 or 3 pieces of zest for garnish at the end.

In a saucepan over medium heat, pour in the 500 ml whole milk, and the remaining orange zest, then bring to a simmer.

Add 90 g round grain rice, stir well, reduce the heat to low, cover, and let simmer gently until the rice is tender (about 20 minutes).

Once the rice is cooked, pour in the orange juice and 90 g caster sugar, stir well, and let it cook uncovered for another 5 minutes.

Then remove from the heat and let it cool completely; ideally, leave it in the fridge overnight or for several hours.

Whipped cream

Once the rice has cooled, whip 100 g liquid cream. You can use whipped cream as a guide, but don’t add sugar—you’re just making whipped cream.

Gently fold the whipped cream into the rice using a rubber spatula...

...until you have a very light rice pudding.

Divide the rice pudding among ramekins, and garnish with a small piece of zest if desired.

Cover with plastic wrap and refrigerate until ready to serve.

Candied Orange Zest

If you’d like, you can also make candied orange zest, either for decoration or to mix into the rice pudding.

In that case, zest the entire orange in Step 1, and place the blanched zest from Step 2 in a small saucepan, then pour in 25 g sugar syrup —just enough to cover them.

Let them simmer gently over low heat; you can follow the recipe for candied grapefruit peel as a guide.

Once they're almost dry, remove the zest from the pan and place it on a sheet of parchment paper.

Let them cool, then chop them coarsely and stir them into the rice pudding just before adding the whipped cream.