Molasses Rice Pudding Recipes

Steps:

• Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
• Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
• Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

Steps:

• 1. Preheat oven to 350F. Coat a 1-quart oven-proof casserole dish with nonstick cooking spray.
• 2. In a medium bowl, whisk eggs, milk, sugar, molasses, salt, vanilla, cinnamon and nutmeg. Stir in cooked rice and raisins, if using.
• 3. Place in prepared casserole dish and cover. Bake 1 hour, or until mixture is set (when stable knife inserted in center comes out clean).
• 4. Serve warm or chilled, topped with a dollop of whipped cream, if desired.