Prep 10 mins | Cook 35 mins | Serves 4

Women's Weekly (Malaysia) - - Living -

1.25l (5 cups) milk cup Ar­bo­rio rice ¼ cup caster sugar, plus cup ex­tra 1 tsp vanilla essence 2 tsps grated or­ange zest 1 bunch (5 stalks) rhubarb, trimmed ¼ cup freshly squeezed or­ange juice 1 tsp ground gin­ger ½ cup frozen rasp­ber­ries

1. Place milk and rice in a medium heavy-based saucepan over mod­er­ately high heat; cook and stir for 3 mins or un­til just sim­mer­ing. 2. Re­duce heat to low; sim­mer, stir­ring oc­ca­sion­ally, for 30 mins or un­til rice is ten­der and mix­ture is thick. Stir in sugar, essence and zest. 3. Mean­while, cut rhubarb into 10cm lengths; cut each into four strips length­wise. Place rhubarb, ex­tra sugar, juice, gin­ger and   cup wa­ter in a fry­ing pan. Bring to a sim­mer over mod­er­ate heat. Sim­mer, cov­ered, for 10 mins or un­til rhubarb is ten­der. Stir in rasp­ber­ries. Stand for 5 mins. 4. Serve creamed rice topped with rhubarb mix­ture.

TIP: You may opt to use blue­ber­ries or black­ber­ries in­stead of rasp­ber­ries.

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