Caramelised Orange and Sultana Rice Pudding

Caramelised Orange and Sultana Rice Pudding

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Course Dessert
Cuisine Irish
Servings 4


  • 150 g pudding rice
  • 30 g caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp orange marmalade
  • 1 orange zest
  • 50 g sultana
  • 600 ml milk
  • 4 tbsp brown sugar
  • 100 ml Whipped cream to serve


  • In a saucepan, place the milk, caster sugar, marmalade, vanilla extract, orange zest, sultana. Add the pearl rice and stir in to combine.
  • Place under the warm heat and bring to the boil.
  • Simmer over low heat for 15-18 minutes or until the rice is fully plump. Alternatively, place the rice in the oven covered with a lid at 150˚C and bake for 45 minutes. Stirring once or twice to ensure it doesn’t stick to the bottom of the dish.
  • Pour in a little cream if the rice is little dry. Transfer the cooked rice in a ceramic dish.
  • Sprinkle with brown sugar and using a kitchen blowtorch caramelised until coloured or place under an oven grill for 5 minutes or so.
  • Remove from the oven and serve immediately with fresh raspberries and extra whipped cream if desired.
  • Serve with some whipped cream.
Keyword baked dessert, Kevin Dundon, pudding, rice

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