Yes, this rice pudding has a whole orange in it.
Last weekend I was looking for recipes that included oranges as I had a bowl full that needed to be eaten. I found quite a few that required an orange to be boiled for hours and then blitzed in a blender – but that is way too much hassle in my opinion. So I invented this recipe instead 🙂
And before you ask – yes, you can eat the orange peel pieces. Once they’ve been cooked for hours in the slow cooker they become deliciously soft and full of flavour. The orange flesh breaks up within the pudding. If you really don’t like the idea of eating the peel then you can of course pick the pieces out using tongs before serving.
I make no claims in this being a low fat dessert as it includes a lot of coconut cream. I’m guessing that normal milk would work in a similar way but you might want to add a little more sugar and vanilla.
Be aware that the pudding will thicken as it cools, so you if don’t eat it in one sitting then you may need to add extra milk or water when you re-heat.
You will need a small (3.5 litre/quart) slow cooker to make this.
Ingredients – serves 6-8:
- 1 orange, washed and dried (particularly if waxed)
- 800ml/27 fl oz can coconut cream
- 2 cups cold water
- 3/4 cup white sugar
- 1 teaspoon vanilla essence
- 1 cup arborio rice (or any short-grained rice)
- Cut the orange into quarters then cut each quarter into thin wedges.
- Add the orange wedges, coconut cream, water and 1/4 cup sugar to your slow cooker. Stir well.
- Put the lid on the slow cooker and cook on high for 2 hours.
- Add the remaining sugar, the vanilla and the rice and stir well.
- Cook on high for an hour, stir well, then turn the heat down and cook on low for 45-50 minutes or until the rice is cooked.
- Remove the lid from the slow cooker and leave to cool for 10 minutes before serving.
- If the pudding is a little thick then gradually add water until you get the desired consistency.
- Serve and enjoy!