Archive of BBC Food Recipes

Creamy nutmeg-spiced rice pudding with orange and mint yoghurt

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook


  1. For the rice pudding, place the milk, grated nutmeg, vanilla pod and seeds and caster sugar into a saucepan and bring to the boil, stirring until the sugar is dissolved. Add the rice, stir well and then reduce the heat and simmer gently for 8-10 minutes, or until all of the liquid has been absorbed and the rice is tender.

  2. For the yoghurt, mix together the orange zest and juice, chopped mint, icing sugar and Greek-style yoghurt in a small bowl. Place into the fridge to chill for ten minutes before serving.

  3. To serve, spoon the rice pudding into two bowls and top each serving with a dollop of orange and mint yoghurt. Decorate with the orange segments and serve.


For the rice pudding

  • 400ml/14fl oz whole milk
  • ½ tsp grated fresh nutmeg
  • 1 vanilla pod, split, seeds scraped out
  • 2 tbsp caster sugar
  • 200g/7oz basmati rice

For the orange and mint yoghurt

  • 2 oranges, zest and juice only
  • small handful fresh mint, chopped
  • 2 tbsp icing sugar
  • 200ml/7fl oz Greek-style yoghurt

To serve

  • 1 orange, peeled and segmented, to decorate

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Creamy nutmeg-spiced rice pudding with orange and mint yoghurt

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