GINGER AND ORANGE BLACK RICE PUDDING
Prep time 5-10 mins Cooking time 10 mins Serves 6 1 litre milk ½ cup caster sugar 2 tsp ground ginger Seeds of 1 vanilla bean 1 tbsp butter 200g short-grain black rice 1 tbsp orange zest Place milk, sugar, ground ginger and vanilla seeds in a medium saucepan and bring to the boil. Immediately remove from the heat and set aside. Melt the butter in a separate pan, add rice, stirring to coat, and cook for about a minute. Adding a cup of the milk mixture at a time, stir with a wooden spoon, allowing the liquid to absorb after each addition, until the rice is tender and creamy. Stir the zest through and serve immediately.