Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas and paired with a cinnamon-spiced fresh apricot compote.

Serves: 4

Preparation: 15 minutes

Cooking: Approx. 1½ hours


  • 850ml full-cream milk
  • ¼ cup (55g) caster sugar
  • Finely grated zest of 1 orange
  • ½ cup (110g) short-grain rice
  • ½ cup (60g) sultanas
  • Ground cinnamon to sprinkle
  • Apricot compote
  • 300g fresh ripe apricots halved and stoned
  • Juice of 1 orange
  • 1 cinnamon stick


  • Preheat the oven to 160°C.
  • Pour the milk into a saucepan and add the sugar and orange zest.
  • Heat gently, stirring, until the sugar dissolves and the milk is almost boiling.
  • Put the rice and sultanas in a shallow 1.5 litre ovenproof dish.
  • Pour over the milk mixture and stir.
  • Bake the pudding for 30 minutes, then stir well.
  • Leave to bake for a further 45 minutes, or until the rice is tender and the pudding is creamy.
  • Meanwhile, to make the compote, combine the apricots, orange juice and cinnamon stick in a heavy-based saucepan.
  • Cover and cook over a low heat for 10 minutes.
  • Remove the lid and cook for a further 5 minutes, or until the juice is reduced.
  • Remove the cinnamon stick from the compote.
  • Sprinkle the top of the rice pudding with a little cinnamon, then serve hot, with the apricot compote.

This article first appeared in Readers Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.