Vanilla & Orange Rice Pudding

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Fuelling up for Fitness – Vanilla & Orange Rice Pudding 


(Serves 2)

500g full fat milk

20g double cream

60g short grain rice / washed

20g caster sugar

½ large orange zest

5g vanilla bean paste

30g chopped roasted hazelnuts


  1. Place all of the above ingredients (except the hazelnuts), into a medium size saucepan and gentle bring up to the boil and then turn down to just under slow simmer.
  2. Stir continually to stop the rice catching on the bottom of the pan.
  3. Cook out for 30-40 minutes until glossy and smooth. The rice should be plump and soft, not broken up. The liquid reduced to dropping consistency.
  4. Add your chopped roasted hazelnuts and serve with your spiced oranges having drained them.


Macerated Oranges, Star Anise & Rosemary

(Serves 2)

2 large oranges, segmented

250g of water

2 cloves

¼ cinnamon stick

3 peppercorns

2 star anise

1 sprig of rosemary

1 sprig of lemon thyme

30g caster sugar


  1. Carefully segment your oranges and squeeze any excess juice into a saucepan.
  2. Top up your orange juice with the water and all the spices, herbs, seasonings and sugar.
  3. Bring to the boil and gently simmer for 3-5 minutes.
  4. Taste check the stock syrup, pour over the oranges, cling film and infuse until warm.
  5. Serve when chilled.


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