• 50 g short grain white rice
  • 2 tblsp caster sugar
  • 500 ml milk
  • 0.5 teaspoon vanilla essence
  • 1 orange (rind and juice)
  • 25 g butter
  • pinch ground nutmeg


  • Put the rice and sugar into a greased, ovenproof dish.
  • Pour in the milk, mixed with the vanilla essence, add the orange rind and juice, and stir well.
  • Cut the butter into tiny pieces and dot on top of the liquid.
  • Sprinkle the nutmeg over it and bake in a low oven, 150C (300F, gas 2) for two hours, or until the rice is set and a pale golden colour.
  • This can also be made in the microwave, but it won't have the lovely brown topping: Place all the ingredients, except the butter, in a deep microwave dish.
  • Dot with the butter and sprinkle with the nutmeg.
  • Bring to the boil by cooking on 'high' for 5 minutes.
  • Stir, then cook on 'medium' for 30 - 35 minutes, stirring every 10 minutes or so.
  • Leave to stand for 10 minutes before serving.