Ingredients
240g Short grain white rice
150g Castor sugar
1 Vanilla bean, split, seeds scraped
1 Cinnamon quill
Orange zest
5 Cups full cream milk, plus 1x extra cup of milk
Optional: Thickened cream to serve
Strawberry-orange compote
100g Washed and chopped fresh strawberries
60ml Freshly squeezed orange juice
Method
- Rinse the rice under running water until the water runs clear.
- Add the rice, 5 cups of milk, sugar, vanilla seeds and pod, cinnamon and orange zest to a saucepan. Cook and stir constantly for 2 minutes until the sugar dissolves. Increase the heat to medium and cook the rice for 45 minutes, stirring regularly, until the rice is tender. Slowly begin to add extra milk, stirring constantly, stopping once the pudding has a creamy consistency.
- Cook the strawberries and orange juice in a small sauce pan for 10 minutes until soft. Lightly mash the soft strawberries with a fork and serve with the rice pudding.
Optional: serve with thickened fresh cream
Comment recipe # 79
This recipe has a few fantastic flavours in the mix, cinnamon, orange, vanilla and strawberries. They marry wonderfully with the rice pudding. I left the orange zest in the rice mix, but one can remove those.
Marelie Winterbach