• Save to your scrapbook
  • Save to your scrapbook

    Stem Ginger and Orange Rice Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Stem Ginger and Orange Rice Pudding

    The speediness of this dish is all in the preparation. In my book, a dish that allows you to throw five ingredients together and into the oven in just ten minutes, leaving you free to walk the dog or do the ironing while it cooks, is one that really does save time.

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4


    • 10g butter for greasing
    • 50g pudding rice
    • 500ml whole milk
    • 142ml double cream
    • 3 balls preserved ginger in syrup, drained and finely chopped
    • 2 oranges, segmented, and finely grated zest


    1. Preheat the oven to 150°C, gas mark 2.
    2. Lightly butter a 1.5-litre baking dish and scatter the rice over the base. Heat the milk and cream and pour them over the rice, then scatter with the chopped ginger and the zest of 1 orange.
    3. Place in the oven and simply walk away and find something else to do for 2 hours. By the time you get back, the rice should have swelled and a caramel-coloured crust should have formed on top. Take out of the oven and serve with orange segments.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars