Rice Pudding with Vanilla-Glazed Oranges

One of the ultimate comfort foods, old fashioned rice pudding is back in style and this time with a bit of a twist. The stove top method is very easy and short grain rice is the secret to the creamy consistency. The added whipped cream and vanilla-glazed oranges takes this humble dish up a notch and is sure to win kisses for the cook! This recipe is adapted from Marie Claire cookbook, ‘Fresh‘.

Serves 6
1/2 cup (110g) short grain rice
2 cups (500ml) of milk
1 vanilla pod, split
4 strips of lemon zest
4 tablespoons sugar
1/2 cup (125ml) cream, whipped
vanilla-glazed oranges

Rinse the rice in cold water and drain. Bring the milk to a boil with the vanilla pod, lemon zest and sugar. Add the rice and simmer gently for 30 minutes, stirring occasionally. When the rice is cooked, allow it to cool a little and then fold in the whipped cream. Spoon the rice into bowls and serve with the vanilla-glazed oranges.

Vanilla-Glazed Oranges
4 tablespoons caster sugar
4 tablespoons fresh orange juice
1 vanilla bean, split
4 oranges, segmented

Combine sugar, juice and vanilla bean in a saucepan and heat gently until the sugar is dissolved. Turn up the heat and bubble the mixture until it begins to turn thick, sticky and toffee-like. Add the orange segments and stir them gently into the mixture so that they are completely coated in the toffee mixture.

The Culinary Chase’s Note: There’s only one word to describe this……delicious!