STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
3hrs 15mins
SERVES:
6
YIELD:
1 pudding
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: