CHILLED LEMON RICE CREAM WITH ORANGE & SHERRY MACERATED CURRANTS
4 cups milk ¼ cup sugar 2 teaspoons vanilla extract rind of 1½ lemons, finely grated 1 teaspoon cinnamon pinch of salt 2 ½ cup sushi rice 3 300ml chilled cream
Macerated currant garnish 3 tablespoons rum or dry sherry ½ cup orange juice rind of ½ orange, zested 1 teaspoon honey 1 cup currants
Place the milk in a pot with sugar, vanilla, lemon rind, cinnamon, salt and rice. Bring to a simmer, stirring to dissolve sugar. Cover and cook over very low heat until rice is tender, about 20 minutes. Cover and chill for at least 1 hour (or up to 24 hours). The rice will thicken as it cools.
While rice cools, prepare garnish. Place rum or sherry, orange juice, zest and honey into a small pot and heat until honey has dissolved. Add currants and cook over a low heat for 10–15 minutes. If not using at once, store in the fridge and warm before serving.
To serve, whip cream to soft peaks and fold through chilled rice. Spoon into bowls and top with macerated currants and their juices. Garnish with a little grated orange rind if desired. Serves 6