Baked Rice Pudding

  • 120g rice
  • 300ml evaporated milk
  • 700ml full cream milk
  • 2 tablespoons sugar
  • Zest of 1 Blood orange (if available) or Naval Orange
  • Pinch cinnamon
  • 35g butter
  1. Place the rice in a deep baking dish. Add sugar, orange zest and cinnamon to the mixed milks and pour on to the rice. Dot with the butter and bake in the oven at 150C for about 1½ to 2 hours – the pudding will eventually have a golden crust. Set aside to cool slightly. Serve with baked rhubarb.

From the Cook and the Chef