Ingredients:
• Put the rice, milk and cinnamonstick in a large pan, and bring to the boil.
• Cover and simmer, stirring occasionally, for about 11⁄2 hours until no free liquid remains.
• Meanwhile, put the dried fruit and orange juice in a pan, and bring to the boil. Cover and simmer very gently for about 1 hour until tender.
• Remove the cinnamon stick from the rice, and stir in the sugar and orange zest.
• Tip the fruit into the bottom of a lightly oiled 1.5-litre/21⁄2pt ring mould. Spoon the rice over, smoothing down firmly. Chill for 1 hour before serving.
- 75g/3oz short-grain rice
- 900ml/11⁄2pt milk
- 1 cinnamon stick
- 175g/6oz mixed dried fruit
- 175ml/6fl oz orange juice
- 50g/2oz caster sugar
- finely grated zest of
- 1 small orange
• Put the rice, milk and cinnamonstick in a large pan, and bring to the boil.
• Cover and simmer, stirring occasionally, for about 11⁄2 hours until no free liquid remains.
• Meanwhile, put the dried fruit and orange juice in a pan, and bring to the boil. Cover and simmer very gently for about 1 hour until tender.
• Remove the cinnamon stick from the rice, and stir in the sugar and orange zest.
• Tip the fruit into the bottom of a lightly oiled 1.5-litre/21⁄2pt ring mould. Spoon the rice over, smoothing down firmly. Chill for 1 hour before serving.
No comments:
Post a Comment