Ingredients Jump to Instructions ↓

  1. 150 g short grain pudding rice

  2. 400 ml tin coconut milk

  3. 225 ml milk

  4. 1 unwaxed orange , finely grated zest only

  5. 1 tsp freshly ground cardamom seeds , extracted from green cardamom pods

  6. 100 g caster sugar

  7. 100 ml water

  8. 1 tbsp white wine vinegar

  9. 20 green cardamom , lightly crushed, but seeds not removed

  10. 6 cm cinnamon sticks , lightly crushed

  11. 4 nectarines , halved and stones removed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 150C/gas 2.

  2. Combine the rice, coconut milk, sugar, milk, orange zest and cardamom in a large, flameproof oven dish and bring to the boil. Stir to dissolve the sugar, cover with a lid and transfer to the oven. Bake for 45 minutes or until the rice is completely cooked and all the liquid has been absorbed.

  3. For the spiced nectarines: put the sugar, water, vinegar, cardamom pods and cinnamon into a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 2 minutes without stirring.

  4. Add the nectarines to the syrup, cover with a lid and simmer for 15 minutes or until the nectarines are soft.

  5. To serve, put the rice pudding into a bowl or on a plate and arrange the nectarine halves on top, spooning over some of the juice and the spices. Serve warm.


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