I’ve been trying to come up with easy and quick puddings recently and although this orange rice pudding isn’t exactly quick, it is easy. I popped it in a pan to cook while I was making spaghetti Bolognese for our supper, and apart from stirring it every 5 mins it pretty much takes care of itself. I think it is the perfect pud to have sitting on the hob in the background while you cook the main meal. It is delicious on its own but here I served it with segmented blood oranges and some of their juice.
Here is the recipe:
150g pudding rice
100g caster sugar
1 litre soya milk
Zest from 1 orange
Put all the ingredients in a smallish pan and bring to a gentle simmer. Cook, stirring from time to time, for about 35 minutes or until it has reached your preferred consistency.
That’s it! So easy!
Mairi Rivers
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