Rice pudding with orange compote

Name: Rice pudding with orange compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Oranges (approx. 250 g each), of which 2 organic; 500 ml Milk; 3 TABLESPOONS Orange liqueur; 5 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 125 g Rice Pudding; 1 Cinnamon stick; 2 TEASPOONS Cornstarch; 100 g Whipped cream; 20 g Pistachio kernels; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Oranges (approx. 250 g each), of which 2 organic
500 ml Milk
3 TABLESPOONS Orange liqueur
5 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
125 g Rice Pudding
1 Cinnamon stick
2 TEASPOONS Cornstarch
100 g Whipped cream
20 g Pistachio kernels
7-10 Tbsp Cling film

Directions

1
Wash organic oranges hot, rub dry and finely grate the peel. Heat milk, 1 tbsp. liqueur, 4 tbsp. sugar, half the orange peel and vanilla sugar in a saucepan. Add rice pudding and cook over low heat for about 30 minutes, stirring occasionally.
2
Pour into a bowl, place foil directly on the rice, press gently and allow to cool.
3
In the meantime, halve 1 orange and squeeze the juice (approx. 50 ml). Peel the oranges so that the white skin is completely removed. Cut oranges into slices and halve. Caramelise 1 tbsp. sugar in a pan until golden brown.
4
Deglaze with 2 tablespoons of liqueur. Add half of the orange juice. Add the cinnamon stick and the remaining orange peel. Stir the remaining juice with starch until smooth. Thicken sauce with it. Add oranges and simmer at low heat for about 2 minutes.
5
Pour the compote into a bowl and let it cool down.
6
Whip the cream with the whisks of the hand mixer and carefully fold into the rice pudding. Layer rice pudding with orange compote in a bowl (approx. 1.5 litres capacity). Finish with orange compote.
7
Coarsely chop the pistachios and sprinkle over them. Decorate with the cinnamon stick.