Method

For the Rice Pudding 

1. Preheat the oven to 150°C. Put the milk, orange zest, vanilla bean and rice into a heavy based saucepan and bring to the boil.

 

2. Reduce the heat to a simmer and cook for about 15 minutes, stirring every so often so that the rice does not stick to the bottom of the pot.

 

3. The mixture should resemble a thick porridge. Remove from the heat and allow to cool for 10 minutes.

 

4. Mix in the sugar and the eggs to the rice. Add the clementine, candied peel, almonds and Marsala and stir well.

 

For the Caramel 

1. Have 8 x 130ml moulds ready.

 

2. To make the caramel, combine the sugar and water in a heavy-based saucepan and bring to the boil over a high heat.

 

3. Boil until the mixture begins to turn yellow-gold. Remove from the heat and pour a small amount of caramel into the base of each mould.

 

4. Fill up with rice mixture. Put the moulds into a baking tray and bake for 40-45 minutes.

 

To serve 

1. Turn out immediately to serve hot, if you wish to serve the puddings cold, allow them to cool in the moulds.

 

2. When ready to serve, stand the mould in shallow very hot water for 5-10 seconds to release the caramel base, then run a knife around the edges before turning out.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.