October 26, 2016


Milk - 900ml
Rice - 75 gms
Sugar -  25 gms
Oranges - 2
Gelatine - 13 gms
Almonds -50 gms (blanched and browned)


  • Put milk and rice into a large saucepan.
  • Bring to the boil and simmer for 30 minutes or until rice is soft. Add sugar, stirring occasionally to prevent sticking until sugar sugar completely dissolves.Leave to cool.
  • Grate the orange rind. Mix rind and juice of one orange and stir in the gelatine.
  • Heat gently until gelatine dissolves.
  • Beat into rice mixture.
  • Chop nuts finely and add to rice mixture.
  • Pour into a 900 ml ring mould and allow to set.
  • Remove pith from the remaining orange and cut the flesh into thin slices.
  • Invert the pudding onto a glass serving dish and decorate with orange slices.

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