Citrus rice pudding

  • 1 hr 20 mins cooking
  • Serves 8
  • Print


Citrus rice pudding
  • 2 cup (500ml) no-fat milk
  • 1 vanilla bean, halved lengthways
  • 2 teaspoon orange rind, finely grated
  • 1 teaspoon lemon rind, finely grated
  • 1 teaspoon lime rind, finely grated
  • 2 eggs
  • 1 egg white
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 1/2 cup cooked white medium-grain rice


Citrus rice pudding
  • 1
    Preheat oven to 160°C (140°C fan forced). Grease shallow oval 1.5-litre (6-cup) ovenproof dish.
  • 2
    Bring milk, vanilla bean and rinds to the boil in medium saucepan. Remove from heat, stand, covered, 5 minutes. Discard vanilla bean.
  • 3
    Meanwhile, whisk eggs, egg white and sugar in medium bowl. Gradually whisk hot milk mixture into egg mixture.
  • 4
    Spread rice into dish, pour egg mixture carefully over rice. Place dish in large baking dish, add enough boiling water to baking dish to come halfway up side of pudding dish.
  • 5
    Bake pudding about 1 hour or until set.


You need to cook about ½ cup (100g) white medium-grain rice for this recipe.

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