Ingredients for about 6 people:
For the rice pudding:
just under 3/4 litre plant-based milk, e.g. oat, almond or rice milk
a pinch of whole sea salt
a good 2 tablespoons of apple or pear syrup
150 g short-grain rice
1 lime
ground ginger
ground cinnamon
For the oranges:
2 oranges
80 g whole cane sugar
⅛ l orange peel liqueur
In addition:
120 ml soya cream
a little cardamom powder, if desired
Method:
1. For the rice pudding, bring the plant-based milk to the boil with the sea salt and the apple or pear syrup. Stir in the short-grain rice. Reduce the heat and simmer for about 20 minutes, stirring constantly.
2. In the meantime, wash the lime, grate the zest and squeeze out the juice.
3. Towards the end of the cooking time, stir the lime juice and zest into the rice pudding along with the ground ginger and cinnamon. Leave to cool slightly.
4. Wash and dry the oranges, segment them and cut in half. Cut thin strips from the orange peel and set aside.
5. In a small pan, melt the whole cane sugar over a high heat without stirring. Add the halved orange slices and strips. Toss briefly on both sides in the hot whole cane sugar and carefully deglaze with the orange peel liqueur. Simmer briefly.
6. Whip the soya cream and fold into the rice pudding.
7. Now divide this between 6 dessert bowls and garnish with the caramelised orange slices and strips.
8. Before serving, you can dust the orange rice with a little cardamom powder.
My tips:
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- Instead of short-grain rice, this dessert can also be made with millet, couscous or semolina.
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- The oranges can also be replaced with other seasonal fruit.
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- If there are children, replace the orange peel liqueur with orange juice.
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Product description:
Short-grain rice has a grain length of around 5 mm and is round in shape. It releases a lot of starch during cooking and has a soft centre. This makes short-grain rice perfect for both sweet and savoury dishes such as risotto, paella or sushi. It is best not to wash short-grain, milk or risotto rice before cooking, or only to rinse it very briefly. If this starch is washed away, the important binding properties are lost. Due to its high starch content, it is often used for creamy and rich dishes. To achieve this, the rice must be stirred frequently during cooking, as stirring releases the starch, which significantly affects the consistency of the rice dish.
