Orange rice pudding recipe

Last weekend I decided to take one of Chef Jason Roberts‘ recipes from his great book Good Food Fast (which I recommend to everyone) and give it a turn to make it mine, give it a little bit of the Juliana flavor.

It came out so good I had to share it.

(Makes 6 servings)

Ingredients:

  • 2 oranges (zest the outside of both and cut the inside in pieces)
  • 2.5 cashew milk
  • 2 spoons of vanilla flavoring
  • 1 cup of basmati rice
  • 2 tablespoons of unsalted butter
  • 1/2 cup of cashews chopped
  • Pinch of salt
  • 1 spoon of cinnamon
  • 2 cups of heavy cream
  • 2 spoons of brown sugar

Instructions:

Take the butter into a saucepan and once melted, throw in the cashews until golden. Stir and set up over papel tower to cool down and dry.
Set the heavy cream on a bowl with the sugar and whisk until creamy (not too fluffy).
Bring the milk with the zest and vanilla to boil.
Add the rice, lower the temperature and let it cook for 20 minutes or until fully cooked and milk is absorbed and sticky.
Once done, remove from heat and mix with the cashews, sugar and the pinch of salt. Let it cool and put in fridge until completely cool.
Once it is completely cooled, blend with the whipped cream and pieces of orange. Serve, and top with some cinnamon.

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