Swedish baked rice pudding

Method

• step 1

  Melt the butter in a large pan over a medium heat. Cook the rice for 2-3 mins until the butter turns nutty and golden. Pour in 400ml of water and ¾ tsp of salt, then cook for 5 mins until the liquid has been absorbed.

• step 2

  Mix in the milk and simmer gently for 25 mins, stirring often to prevent sticking, until the rice is almost tender. Add the cream, cinnamon and 3 tbsp of the sugar.

• step 3

  Heat the oven to 200C/180C fan/gas 6. Tip the rice pudding into a 25cm baking dish, nestle in the almond (if using), scatter with the remaining sugar and a little cinnamon, then bake for 20-25 mins until the top is golden but the centre still has a gentle wobble. Rest for 10 mins.

• step 4

  Meanwhile, supreme the oranges: slice off the tops and bases, cut away the peel and pith, then cut between the membranes to release neat, skinless segments.

• step 5

  Serve the pudding warm with the orange segments, single cream or cold milk and extra sugar on the side if you like.