Italian Rice Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 625 ml (21 fl oz/ cups) milk
  • 250 ml


  1. Put the milk, cream and vanilla bean in a heavy-based saucepan over medium heat. Bring just to the boil, then remove from the heat. Stir in the sugar, cinnamon, nutmeg and orange zest and set aside.
  2. Soak the sultanas in the brandy. Meanwhile, add the rice to the infused milk and return to the heat. Bring to a simmer and stir slowly for about 35 mi