Chilled Orange and White Chocolate Rice Pudding


  • 100 g (4 oz) pudding rice
  • 6 cardamom pods, crushed
  • zest of two mandarins, and 3-4 tablespoons flesh
  • up to 1.25 litres (about 2 pints) full-cream milk
  • caster sugar, to taste
  • 150 mls (5 oz) whipping cream
  • 200 g (7 oz) white chocolate
  • 50 g (2 oz) dark chocolate, at least 70 per cent cocoa solids


Cook the rice, cardamom pods and mandarin zest very slowly in the milk until the grains are tender. This can be done in a very low oven. Remove the cardamom.

Stir in the orange flesh and the sugar while the mixture is still hot, and allow it to cool. Whip the cream, fold it in, and spoon the mixture into a soufflé dish. Chill.

Melt the two chocolates separately and spread the white chocolate on top of the rice pudding. Swirl or feather in the dark chocolate and leave to set.