ORANGE CREAMED RICE WITH RHUBARB
Prep 10 mins | Cook 35 mins | Serves 4
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.