How to make Tart London's almond and coconut milk rice pudding recipe

Jemima Jones and Lucy Carr-Ellison add a citrus zing to almond and coconut milk rice pudding
Rice Pudding
Tart London
Lucy Carr-Ellison28 February 2019

Although we will always and forever be London girls at heart we also love the Mediterranean.

It’s wonderful to know that within two hours you can be on a bright, fresh, Continental shore, and just as soon be back amid the excitement and hubbub of the capital. And our two favourite locations do have some things in common: when the sun is out, the day feels warm, but as soon as it goes in, it gets dramatically colder very quickly indeed. This daily swing in temperature is marvellous for certain kinds of citrus fruit, particularly blood oranges (the cold nights cause the red pigment that gives them their name to develop).

We have been out harvesting the orange trees at Lucy’s house in Mallorca. Most of the trees carry the bitter orange, a cross between the grapefruit and tangerine. These we boil, peel, hang, squeeze and set in jars to make Tart marmalade, a recipe we’ve perfected with the help of our pastry chef, Rav.

It’s not just bitter oranges growing in Lucy’s garden though. There are also lemons and tangerines, navel oranges and those blood oranges, all ripe and ready to eat, bursting with vitamin C and exuding a heady aroma of orange blossom and lemon sherbet. We love gathering these up to use in all kinds of ways: for breakfast with yoghurt, sliced into salads or baked into cakes. At the moment our particular favourite thing to do is caramelise blood oranges with honey and cardamom. On a recent weekend we had vegan friends to stay so we made them this pudding: almond and coconut milk rice pudding, topped with caramelised oranges and drizzled with pomegranate molasses. It looks spectacular and tastes heavenly.

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Recipe

Serves 4

For the rice pudding

110g pudding rice

650ml coconut milk

250ml almond milk

1 cinnamon stick

3 cardamom pods, crushed

½ a vanilla pod

3 tsp sugar

Pinch salt

3 blood oranges

150g runny orange-

blossom honey

Thumb-sized knob of ginger, peeled and sliced

Juice of 1/2 an orange

To garnish

Handful of crushed pistachios

Pomegranate molasses (optional)

Method

First make the rice pudding. Place the rice in a pan along with the coconut and almond milks, cinnamon stick and cardamom. Slice open the vanilla pod and scrape out the seeds into the pan and add the pod itself, too. Simmer for about 15 minutes then add the sugar and salt and remove from the heat.

Use a sharp knife to slice off both ends of the orange then carefully cut off the skin, making sure to remove all the white pith. Slice into rounds. Gently heat the honey in a saucepan until it starts to caramelise. Add in the ginger and orange slices and cook for a minute. Add the orange juice, cook for another few minutes then take off the heat.

Spoon the rice pudding into bowls and top with the orange slices, chopped pistachios and a drizzle of pomegranate molasses.

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