Berry Rice Pudding
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Berry Rice Pudding
Recipe by Louis Tikaram
Ingredients
1 L Coles milk
Zest of 1 orange
Juice of 1 orange
1 cinnamon quill
140 g Arborio rice
1 cup sugar
8 strawberries, halved
2/3 cup blueberries
200 ml cloudy apple juice
1 star anise
Method
Place milk, orange zest, and cinnamon quill in a large pan over medium heat and bring to a simmer. Stir in rice and 1/4 cup sugar, then reduce the heat to low. Cook, stirring frequently, for 1 hour or until the rice is cooked through. Remove the pan from the heat. Discard the zest and cinnamon.
Transfer the rice to a bowl and set aside to cool slightly.
To poach the berries, combine the remaining ingredients in a pan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook for 10 minutes until thickened and glossy.
Serve the rice pudding in individual dessert bowls, then top with poached berries and drizzle with the reduced syrup.
