About this recipe:Add a special twist to traditional rice pudding with a little citrus flavour in the summer!
1 litre semi-skimmed milk
strip of orange zest
strip of lime zest
1 vanilla pod, split
100g pudding (short-grain) rice
4 tbsp caster sugar
2 egg yolks
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Method Prep:2hr10min › Cook:50min › Ready in:3hr
Pour the milk into a large saucepan and add the orange and lime zests. Scrape the seeds from the vanilla pod into the milk, then add the pod too. Add the rice and bring to a simmer over a low heat, watching it carefully so that the milk doesn't boil over. Cover and simmer gently for 30 minutes, stirring occasionally.
Meanwhile, whisk together the sugar and egg yolks in a bowl.
Uncover the rice and cook, stirring frequently for a further 15 minutes or until the rice is very tender. Remove the citrus zests and the vanilla pod.
Whisk some of the hot rice mixture into the egg mixture to warm it, then whisk the egg mixture into the pan. Cook for 3–4 minutes, stirring constantly, or until the pudding is slightly thickened.
Transfer the pudding to a bowl and leave to cool, then cover and chill in the fridge until ready to serve. Alternatively, divide among individual dishes before chilling.
For a dairy-free rice pudding, simply substitute a soya or rice alternative to cow's milk. Both are readily available from larger supermarkets.
this rice pudding has become an instant hit !!! i have adapted it a little (not alot!!) and I have to thank you for sharing it!! It reminds me of coming home from school on wet days and mum making rice pudding for tea!!! - 27 Oct 2012