For the rice pudding:

  • 1 vanilla bean pod
  • 2 cloves
  • 2 cardamom pods (cracked)
  • 1 small cinnamon stick
  • 500ml coconut milk
  • 2 tbsp caster sugar
  • 250ml whole milk
  • 3 orange strips
  • 250g arborio rice
  • 2 tbsp mascarpone cheese
  • 2 egg yolks

For the toppings:

  • Pomegranate seeds
  • Pomegranate molasses
  • 1 small pineapple
  • Small handful of coconut flakes
  • 100g sugar
  • 8 Brazil nuts
  • 1 apple
  • 1 pear
  • 1 clementine
  • 4 dried figs


To make the rice pudding:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place a heavy-based saucepan over a medium heat.
  2. Lightly toast the vanilla pod, cloves, cardamom pods and cinnamon stick in the dry pan for about a minute.
  3. Add the coconut milk, sugar and whole milk and bring to the boil.
  4. Add the orange strips and rice, then lower the heat and gently simmer for about five minutes.
  5. Meanwhile, whisk the egg yolks in a clean bowl. Add the mascarpone, whisking until smooth.
  6. Turn off the stove and gradually add in the egg yolk mixture stirring constantly to avoid the eggs scrambling.
  7. Place in the oven for 10–15 minutes.

To make the pineapple, coconut and crushed Brazil nut topping:

  1. Cut the pineapple into chunks.
  2. Caramelise in a non-stick saucepan with a little sugar to brown around the edges.
  3. Toast the coconut flakes until just golden.

To make the poached winter fruits:

  1. Make a stock syrup with 100ml of water and 100g sugar and boil down until syrupy.
  2. Add the cut fruit to the sugar syrup and gently simmer for two minutes – use winter fruits such as apples, pears, clementines, dried figs etc.
  3. Remove from the heat and allow to seep for a couple more minutes.
  4. Place the fruits on top of the rice pudding.

To serve three ways:


  • Top the pudding with a sprinkle of pomegranate seeds and a drizzle of pomegranate molasses.

Pineapple, coconut and nuts

  • Top the rice pudding with the pineapple, coconut and Brazil nuts.

Poached winter fruits

  • Place the fruits on the rice pudding.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 29 October 2018

You may also be interested in…


Rice pudding three ways

Jody’s rice pudding recipes make the perfect comfort food. You’ll want to try all of them!

Read more…



An irresistible crowd-pleasing dessert

Read more…


ragu with pappardelle

Ragu with fresh pappardelle

The perfect autumn dish to make for friends and family

Read more…


Devonshire Squab Pie

A squab is a young pigeon, which would have been plentiful in the Georgian era. Today, it’s made with lamb but it’s also delicious with mutton

Read more…


devonshire split

Devonshire Splits (or Chudleighs)

Forget scones, this is what you need for a proper Devon cream tea. Serve with lashings of cream (first of course) and jam on top

Read more…

View the archive