All topped up

Top­pings to give your break­fast, lunch and din­ner a fi­nal flourish

Nadia - - CONTENTS -

1 whole vanilla pod (al­ter­na­tively use 1 tsp vanilla essence or ½ tsp vanilla paste) 1 cup ar­bo­rio rice 1 cup full-fat milk 425ml can co­conut milk 1½ cups wa­ter 1-2 Tbsp pure maple syrup

TO SERVE

¼ cup berry, or­ange and bay com­pote (see recipe, op­po­site)

1

Split vanilla pod with a sharp knife and scrape out seeds. Place pod and seeds in a medium pot with the other in­gre­di­ents.

2

Place pot on stove and bring to a light sim­mer. Re­duce heat to very low and cook for about 20 min­utes, stir­ring of­ten (so rice does not stick to the bot­tom), un­til rice is cooked through and creamy.

3

The pud­ding will thicken sub­stan­tially if left to stand, so serve im­me­di­ately with a dol­lop of the com­pote.

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