Caramelised Mandarin & Vanilla Rice Pudding

Serves 4


  • 2L Norco Our Finest Non-Homogenised Milk (Or your favourite Norco milk)
  • 600ml Norco Thickened Cream
  • 500g aborio rice
  • 1 vanilla bean, split, seeds scraped out
  • 2 Mandarins, zested
  • ½ cup caster sugar
  • ½ cup caster sugar
  • 6 Mandarins, segmented
  • Juice 1 mandarin


For the rice pudding, place the rice in a medium saucepan, cover with cold water and bring to a boil, stirring constantly.

Once it has come to the boil, drain then return the rice to the pot and add 1.5L of the milk, mandarin zest, vanilla seeds and pod and the caster sugar.

Cook over a medium/high heat, stirring often for 20-25 minutes, to bring to the boil then turn down the heat to low and continue to cook, strring often then add the cream and continue to cook for 5-10 more minutes. You want thick but not stodgy consistency. Use the extra milk to lighten if needed.

While that cook, place a medium saucepan over a medium high heat and add half the sugar. Gently swirl this around as it melts and begins to caramelise then continue to add in the sugar a little at a time and swirling it through to create a dark caramel. Add the mandarins to the caramel with the juice of 1 mandarin and gently stir through for 2 minutes, over the heat, to create a caramel sauce and softened mandarins.

Serve the rice pudding, hot, topped with mandarins and caramel.