Baked Rice Pudding


  • 1 litre milk
  • 100 ml cream
  • 50 gm rice
  • 30 gm butter
  • 60 gm light brown sugar
  • 3 green cardamoms
  • 2 tbsp raisins
  • 2 tbsp chopped cashew nuts
  • A pinch of nutmeg and cinnamon powder
  • Zest of 1/2 orange


  1. Heat butter in a saucepan
  2. Lightly roast the nuts and raisins and add the sugar
  3. Let it caramelise
  4. Add the rice and fry on low heat for 3 minutes
  5. Add the cream and then the milk
  6. Let it simmer for a minute, then pour it into a deep roasting tray
  7. Grate the zest of 1/2 orange, sprinkle it over the milk
  8. Crush the cardamom seeds and sprinkle it also along with the nutmeg and cinnamon
  9. Give a final stir and bake it uncovered in a preheated oven at 150°C for 1 1/2 hours
  10. Remove from the oven and allow to rest for at least 20 minutes before eating hot or cold


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