Name: Creamed rice with raspberry compote
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 1/2 cup (625ml) skim milk; 1 cup (250ml) milk; 1/4 cup (55g) caster sugar; 1 small_piece strip orange rind; 1 vanilla bean, split lengthways; 1/2 cup (100g) white short-grain rice raspberry compote; 1 2/3 cup (250g) frozen raspberries; 1 tablespoon caster sugar; 1 teaspoon orange rind, finely grated

Ingredients

2 1/2 cup (625ml) skim milk

1 cup (250ml) milk

1/4 cup (55g) caster sugar

1 small_piece strip orange rind

1 vanilla bean, split lengthways

1/2 cup (100g) white short-grain rice raspberry compote

1 2/3 cup (250g) frozen raspberries

1 tablespoon caster sugar

1 teaspoon orange rind, finely grated

Method

1.Combine both milks, sugar and rind in medium saucepan. Scrape vanilla seeds into milk mixture then add pod, bring to the boil, stirring occasionally.

2.Gradually stir in the rice. Simmer, uncovered, over low heat, stirring occasionally, about 35 minutes or until rice is tender. Discard vanilla pod and rind. Stand 10 minutes.

3.Meanwhile, make raspberry compote. Combine ingredients in small saucepan, stir over medium heat until sugar dissolves. Cool.

4.Serve creamed rice with raspberry compote.

The creamed rice can be served warm or cold. You can substitute ½ teaspoon vanilla extract for the vanilla bean, if you prefer.
Note

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Ingredients

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