Orange and nutmeg rice pudding

This dish might appeal to people with poor appetite, and people who have experienced taste changes.

Serves 6. Preparation time: 10 minutes. Cooking time: 1 hour 30 minutes.


  • 140g Arborio rice (or pudding rice)
  • 1 litre whole milk
  • 200ml single cream
  • 1 vanilla pod (or 3 tsp of vanilla extract)
  • 2 tbsp sugar
  • 30g candied orange peel
  • 1/2tsp of ground nutmeg (or half a grated nutmeg)
  • 25g butter


  1. Heat the oven to 150°C.
  2. Mix together the rice, whole milk, cream, sugar and chopped orange peel in a mixing bowl.
  3. Grease the base of an oven proof dish with the butter. You will need to use a dish with a lid. 
  4. Pour the wet ingredients into the dish.
  5. Split and deseed a vanilla pod. Add both the empty pod and seeds to the dish. Or, add the vanilla extract if you are using this instead.
  6. Grate ½ a nutmeg over the top using the fine edge of your cheese grater. Or, sprinkle with ground nutmeg.
  7. Cover the dish with the lid and bake for 1 hour.
  8. Using oven gloves carefully remove the lid and sprinkle the rice pudding with sugar. Then bake without the lid for a further 30 minutes.
  9. Serve as soon as the pudding is cool enough to eat.

Nutritional information (per serving)

  • Energy: 348kcal
  • Protein: 9g
  • Total fat: 16g (of which saturates: 10g)
  • Carbohydrates: 44g
  • Fibre: 2g