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