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Rice Pudding

Yields4 Servings

Miguel's Rice Pudding Recipe

 2 oranges
 2 lemons
 1 l full fat milk
 200 g Maestre Spanish Rice
 165 g caster sugar
 2 vanilla beans, split, seeds scraped out
 1 cinnamon quill
 pinch of salt
 125 ml full-fat cream
 finely grated rind of 1 blood orange
 2 tbsp caster sugar, extra

Rinse a medium heavy based saucepan with cold water but don’t dry it.


Add milk and rice to pan. Bring to a boil over medium heat.


Reduce heat. Stir in rind, sugar, vanilla beans and seeds, cinnamon quill and salt. Simmer, stirring occasionally, for about 30 minutes or until pudding is thick and creamy and rice is tender. Remove from heat.


Stir in cream. Remove vanilla beans and cinnamon. Divide mixture among four flameproof ramekins, 13cm round x 3cm deep.


Combine blood orange rind and extra sugar in a small bowl. Sprinkle over puddings.


Cook under a hot grill until sugar melts and caramelises (you can use a kitchen blow torch if you have one).


Serve rice puddings with mandarins segments.

Nutrition Facts

Servings 4