Chocolate chips hold their shape better than chopped chocolate, but if you prefer you could use roughly chopped dark chocolate from a bar instead.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
235
Ingredients
300ml
oat or rice milk alternative
1
chai tea bag
1
cinnamon stick
1Tbsp.
vanilla bean paste
50g
caster sugar, plus 1tbsp for the oranges
2
large oranges
75g
pudding rice
25g
dark chocolate chips
Directions
Step 1Heat the milk alternative, tea bag, cinnamon stick, vanilla, 50g sugar and the finely grated zest of 1 orange with 400ml water in a pan over medium heat, until steaming. Set aside to cool and infuse for 10min.
Step 2Preheat oven to 170°C (150°C fan) mark 3. Scatter rice and chocolate chips into the base of a 1 litre casserole or pie dish. Remove the tea bag from the milk mixture, pressing it to squeeze out as much flavour as possible, and discard it along with the cinnamon stick. Pour milk mixture over the rice and chocolate chips, then bake in the oven for 1hr 45min, until the rice has cooked through and most of the liquid has been absorbed.
Step 3Meanwhile, slice the tops and bottoms off the zested and remaining whole orange and sit on a board. Cut away and discard the peel and white pith, then cut oranges into 5mm slices. Heat remaining 1tbsp sugar with 1/2tbsp water in a frying pan over low heat, stirring until the sugar dissolves. Increase heat, add orange slices and bubble for 5min, turning oranges halfway through, until caramelised. Set aside to cool slightly.
Step 4To serve, divide rice pudding between 4 bowls and top with the orange slices.
GET AHEAD The pudding is also delicious cold. Make recipe to end of step 3 then transfer pudding and oranges to separate airtight containers and chill for up to 2 days. Complete recipe to serve.
Per serving:
Calories: 235
Protein: 3g
Fat: 3g
Saturates: 1g
Carbs: 47g
Sugars: 30g
Fibre: 2g
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