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Chilled vanilla rice with caramelised fruit

Chilled vanilla rice with caramelised fruit

Servings: 4

Ingredients

VANILLA RICE:
¼ cup risotto rice
1 ½ cups water
2 cups full cream milk
½ cup cream
¼ cup caster sugar
1 tsp NOMU Oriental Rub
1-2 pumps NOMU Vanilla Paste

CARAMELISED FRUIT:
Sliced oranges, grapefruit, stone fruit or apples
¼ cup NOMU Sweet Rub, for sprinkling

Directions

Place the rice and 1½ cups water in a small saucepan over high heat. Bring to a boil, remove, drain and rinse under cold water.

Return the rice to a clean pot and add in the milk, cream, caster sugar, Oriental Rub and Vanilla Paste. Bring to the boil over medium heat, then reduce heat and simmer for 45 minutes, stirring continuously, until the liquid thickens and rice is tender.

Spoon into a bowl, allow to cool, then cover and refrigerate for 4 hours before serving.

For the caramelised fruit, set your grill to high and arrange the fruit slices on a baking tray. Sprinkle generously with the Sweet Rub and grill until caramelised. Serve with a generous dollop of rice pudding.

Ingredients

VANILLA RICE:
¼ cup risotto rice
1 ½ cups water
2 cups full cream milk
½ cup cream
¼ cup caster sugar
1 tsp NOMU Oriental Rub
1-2 pumps NOMU Vanilla Paste

CARAMELISED FRUIT:
Sliced oranges, grapefruit, stone fruit or apples
¼ cup NOMU Sweet Rub, for sprinkling

Directions

Place the rice and 1½ cups water in a small saucepan over high heat. Bring to a boil, remove, drain and rinse under cold water.

Return the rice to a clean pot and add in the milk, cream, caster sugar, Oriental Rub and Vanilla Paste. Bring to the boil over medium heat, then reduce heat and simmer for 45 minutes, stirring continuously, until the liquid thickens and rice is tender.

Spoon into a bowl, allow to cool, then cover and refrigerate for 4 hours before serving.

For the caramelised fruit, set your grill to high and arrange the fruit slices on a baking tray. Sprinkle generously with the Sweet Rub and grill until caramelised. Serve with a generous dollop of rice pudding.

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