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“This recipe has Greek origins. It is always a little different depending upon the type of honey, rice, and oranges used, but it's always good. I like dark honeys such as buckwheat, but others may prefer something lighter such as clover, acacia, or orange blossom. The recipe comes from Cooking in a Casserole (1967) by Robert Ackart, though I have made some changes to it. The recipe gives instructions to bake it in the oven, but one can also cook it in a pot on the stove top on low heat and be done in 30 minutes--lots of stirring. Orange juice and liqueur are added last to keep the flavors strong.”
3hrs 15mins
1 pudding

Ingredients Nutrition


  1. In a 2 or 3 quart casserole dish, combine milk and rice honey and bake, uncovered, at 250 degrees F for 3 hours, or until the rice is tender and most of the liquid is absorbed.
  2. After first hour, add orange rind and honey.
  3. Optional; When done, add raisins and walnuts.
  4. Dust pudding with ground cinnamon and nutmeg.
  5. In small sauce pan, simmer sugar and orange juice for 5 minutes. Add liqueur and orange rind and cook a few minutes more.
  6. Serve pudding warm or chilled, Serve sauce separately.

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