Rice pudding never goes astray in cooler weather, and indeed I judge the start of the cold months by my impulsion to make one. Late in the Winter too, when the oranges are ripe and juicy, it is delicious with an orange sauce drizzled over the top. Today we make a buttery Orange Sauce with Walnuts. It is a pudding that is at its best when eaten warm to hot.
Warm Rice Pudding with Orange Star Anise Sauce and Walnuts
For the rice pudding we are making this Rice Pudding, omitting the vanilla and cinnamon. If you have them, add some kaffir lime leaves to the milk. You will need:
1 litre milk
75 g castor sugar
100 g short grain rice
5cm piece orange rind
2 Kaffir Lime Leaves (optional)
1 Tblspn custard powder
0.25 cup milk, extra
orange walnut sauce
2 – 3 Tblspn lemon or lime juice, made up to a cup with orange juice
1 – 2 Tblspn honey
30 g butter
1 cup walnuts
4 whole star anise
Follow the instructions for making the Greek Rice Pudding, omitting the vanilla and cinnamon. Add kaffir lime leaves to the milk if using, and remove the leaves when the rice is cooked. Keep warm while you make the sauce.
Make the orange walnut sauce by placing the ingredients into a saucepan and simmering for 10 minutes. Remove the star anise.
Serve the warm rice pudding in bowls or shallow plates, and spoon the warm sauce and walnuts over the top. Eat immediately.