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Risotto rice pudding


  • Bring the milk to a simmer in a pot. Then add the orange rind and vanilla. Stir and keep warm. 
  • At the same time, bring the water to boil in another pot. Add the rice and gently cook for a few minutes until the water has absorbed, continually stirring. 
  • Add the sugar and salt. Stir and then add to the warm milk. Mix well and gently cook until thick and creamy, stirring now and again. Set aside to cool and remove the vanilla bean and orange rind.  
  • Then add the cream, a tablespoon at a time, stirring between each addition until creamy.  
  • Spoon the mixture into a large bowl (or individual bowls) and refrigerate for 15-20 mins. 
  • To serve, sprinkle extra caster sugar over the top and glaze with a blow torch, if you have one (or under a very hot overhead grill).


  • 4½ cups milk
  • 1-2 pieces orange rind
  • 1 vanilla bean, split in half & seeds scraped
  • 1 cup water
  • 1 cup Arborio (risotto) rice
  • ½ cup caster sugar
  • ½ tspn salt
  • a few tbsp cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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