Baked Cardamom‑Scented Rice Pudding with Oranges in Honey‑Pomegranate Syrup

• butter↗50г g

  plus extra for the dish

• fine sugar50г g
• cardamom (pod)↗1

  seeds removed and ground

• pudding rice100г g
• whole milk↗1л l
• heavy cream (30%+)150мл ml
• orange↗1

  zest

• vanilla extract↗¼ ч. л. tsp
• large oranges↗2

  juiced and 2 wide strips of orange zest

• pomegranate juice200мл ml
• pomegranate molasses↗1 ст. л. tbsp
• honey↗5 ст. л. tbsp
• sugar↗75г g
• oranges↗4-5

  mix of regular and blood oranges; if blood dominate, use 5 as they are smaller

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C (130 °C with convection, gas 2) and grease a 1.5 L baking‑suitable dish with butter. In a saucepan combine butter, sugar, ground cardamom, rice pudding rice and milk, bring to a gentle boil while stirring until the sugar dissolves. Add the cream, a pinch of salt, orange zest and vanilla extract, bring to a boil again. Simmer for about 4 minutes, stirring constantly, until the rice grains become tender. Transfer the mixture to the prepared dish and bake uncovered for 2 hours, until the pudding is set but remains gently moist.

2. 2

   While the pudding bakes, prepare the syrup. In a saucepan heat orange juice, pomegranate juice, pomegranate molasses, honey and sugar, stirring constantly until the sugar dissolves. Simmer for 8 minutes, until some liquid evaporates. Transfer the resulting mixture to a jug. If the volume exceeds 300 ml, continue boiling to reduce it. The syrup will thicken as it cools. Strain, cover, and chill in the refrigerator.

3. 3

   Trim the tops and bottoms off the oranges to create a flat base. Using a sharp knife remove the white pith and seeds. Slice the fruit into thin wedges, squeezing them to collect the juice, which you add to the chilled syrup. Place the wedges in a bowl, drizzle with the syrup and serve alongside the baked rice pudding.