Baked Vanilla & Orange Rice Pudding
Recipe type: Dessert
Serves: 4-6 servings
  • 1/2 cup arborio rice
  • 1 litre (33.8 fl oz) (2.1 pint) milk
  • 1 vanilla bean, split and seeds scraped
  • 2 tablespoons caster (superfine) sugar
  • 4 pieces orange or lemon peel
  • 20g (0.7 oz) buttter, chopped
  • 1 extra tablespoon caster (superfine) or raw sugar
  • Lightly whipped cream, to serve
  1. Preheat oven to 160ºC (320ºF).
  2. Place the rice in the base of a 7 cup-capacity (1.75 litre) shallow ovenproof dish (I used a pie dish). Add the milk, vanilla bean and seeds, sugar and citrus peel and stir to combine. Cover with aluminium foil and place on a baking tray to catch any spills.
  3. Carefully place the dish into the oven (it will be pretty full) and bake for 1 hour. Carefully take the dish out of the oven, remove the foil and stir - this will ensure the rice doesn't stick to the base as it cooks.
  4. Bake, uncovered, for a further 30-40 minutes. If you test the rice, it should be getting plump and tender and there will be skin forming on the top (this is perfectly fine).
  5. Remove the peel and dot the top with the butter, sprinkle with the extra sugar (I used raw sugar) and bake for a further 10–15 minutes or until the top is just starting to burn a little in places (I needed to put the grill/broiler on as it didn't brown after 15 minutes - if you choose to do this too, watch it very carefully as it will burn quickly!).
  6. Take out the pudding and place on a wire rack to cool (it's good served warm or at room temperature). Serve with a dollop of the whipped cream.
Recipe by The Kiwi Cook at