Orange and honey summer rice pudding recipe

1. Bring a saucepan of water to the boil. Meanwhile, put the milk, cream and caster sugar in a large saucepan. Use a vegetable peeler to peel the zest of 1 orange into wide strips. Carefully use a small, sharp knife to cut away any thick white pith on the back of the strips, then drop into the milk. 
2. Tip the pudding rice into the pan of boiling water. Boil for 3 mins, then drain well. Meanwhile, bring the pan of milk to a very gentle simmer over a low heat to start to infuse.
3. Stir the drained rice into the hot milk, then simmer gently for 25-30 mins, stirring vigorously every 5 mins to stop the rice sticking and help it become creamy. The rice is ready when it’s soft and tender, and the pudding has thickened – it will thicken more as it cools.
4. Transfer the rice to a shallow container with a large surface area. Lay a sheet of clingfilm or baking paper directly over the surface to prevent a skin forming. Leave for up to 1 hr to cool to room temperature, then transfer to the fridge to chill until ready to serve (do this within 24 hrs).
5. To serve, juice the peeled orange. Stir the honey and half the juice into the chilled rice pudding. If it is still a little thick for your liking, loosen with a splash of milk. Finely zest half the second orange, then segment the flesh. Mix the orange segments and peach slices with the orange zest and a splash of the orange juice. Spoon the rice pudding into bowls or glasses, top with the fruit and drizzle with more honey, if you like.

Cook's tip: Partcooking the rice first removes some starch and reduces the cooking time in the milk. This means the pudding stays creamy when cold, rather than setting.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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