A simple yet very comforting little pudding, ideal for chilly winter nights. The addition of Grand Marnier makes it a grown up pud with a festive feeling. 

Putting it all Together
Cinnamon and Vanilla Rice Pudding with Grand Marnier and Honey Oranges
  • Preptime: 30 mins
  • Cooktime: 30-45 mins
  • Servings: 2

For the Rice Pudding:

  • 150g of Pudding Rice or Risotto Rice
  • 200ml of milk but add more as required until the Rice has reach the perfect consistancy during cooking a little bit at a time. 
  • 150ml of Double Cream
  • 2 tbsp of Golden Caster Sugar
  • 1 Vanilla Pod
  • 1 tsp of Ground Cinnamon
  • zest of one Orange to be used

For the Grand Marnier and Honey Oranges:

  • 2 Oranges, peeled and segmented
  • 2 tbsp of clear honey, I used Mexican Orange Blossom Honey
  • 1 tsp of Ground Cinnamon
  • 2 tbsp of Grand Marnier

1. To make the Rice Pudding, pour the rice, milk, cream, sugar, cinnamon, zest and vanilla pod into a non stick saucepan. Sitr the ingredients together then cook gently. Feed the rice with more milk if needs be, a little at a time. When the rice has softened to the perfect consistency for you then your Rice Pudding is ready to be put in a bowl.

2. Meanwhile for the Oranges, place the segmented oranges into a frying pan along with the honey, cinnamon and Grand Marnier. Cook until just about caramelisation then pour the mixture on top of the Rice Pudding bowl. The oranges add a lovely layer of fruitiness, while the juices (honey and Grand Marnier) penetrate the Rice Pudding giving it a lovely dimension. 

3. Just serve the way you want it with a little sprinkle of cinnamon and added orange zest.

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