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
300 ml oat or rice milk alternative
1 chai tea bag
1 cinnamon stick
1 Tbsp. vanilla bean paste
50 g caster sugar, plus 1tbsp for the oranges
2 large oranges
75 g pudding rice
25 g 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
