Coconut Rice Puddings with Grilled Oranges

Name: Coconut Rice Puddings with Grilled Oranges
Yield: Serves Four
Ingredients: oil, for greasing; 2 oranges, such as Valencia; 175 g/6 oz/scant 1 cup jasmine rice; orange peel twists, to decorate; 2.5 ml/½ tsp grated nutmeg; 400 ml/14 fl oz/1⅔ cup coconut milk; small pinch of salt; 60 ml/4 tbsp golden caster (superfine) sugar, plus extra for sprinkling

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Rice puddings are a regular feature of Jewish festivities, often prepared with cardamom scented rice and coconut milk in the Indian style. The Sephardim eat rice pudding during Rosh Hashanah, the bene Israel during Pesach and Persian Jews during Shavuot.

Ingredients

2 oranges, such as Valencia
175 g/6 oz/scant 1 cu

Dessert
Vegan
Gluten-free
Shavuot
Rosh Hashanah

Method

Using a sharp knife, cut away the peel and pith from the oranges, then cut the flesh into rounds. Set aside.
Rinse and drain the rice. Place in a pan, cover with water, and bring to the boil. Cook for 5 minutes, until the grains are just beginning to soften. Place the rice in a muslin-lined (cheesecloth-lined) steamer, then make a few holes in the muslin to all