Ingredients :
For the prune compote
1 pack – Pitted prunes
125ml – Orange juice
20g – Brown sugar
For the rice pudding
500ml – Milk
40g – White rice
60g – Brown sugar
1 tsp – Natural vanilla extract
Method
* Place the prunes with all the other ingredients in a small saucepan and bring to a simmer.
* Cook over low-medium heat for 10 minutes, or until the prunes are very soft and the liquid has reduced a little.
* Remove from heat and cool at room temperature, cover and set aside.
* Meanwhile add the milk, white rice and sugar in a saucepan.
* Add the vanilla extract and slowly bring to a simmer, stirring occasionally.
* Reduce the heat and cook for about 1 hour, 10 minutes or until the mixture is thick and creamy, stir occasionally to avoid it sticking to the pan and burning.
* Divide this rice into two bowls (the rice will thicken as it cools).
* While serving, add the prune compote over the rice pudding. n
For the prune compote
1 pack – Pitted prunes
125ml – Orange juice
20g – Brown sugar
For the rice pudding
500ml – Milk
40g – White rice
60g – Brown sugar
1 tsp – Natural vanilla extract
Method
* Place the prunes with all the other ingredients in a small saucepan and bring to a simmer.
* Cook over low-medium heat for 10 minutes, or until the prunes are very soft and the liquid has reduced a little.
* Remove from heat and cool at room temperature, cover and set aside.
* Meanwhile add the milk, white rice and sugar in a saucepan.
* Add the vanilla extract and slowly bring to a simmer, stirring occasionally.
* Reduce the heat and cook for about 1 hour, 10 minutes or until the mixture is thick and creamy, stir occasionally to avoid it sticking to the pan and burning.
* Divide this rice into two bowls (the rice will thicken as it cools).
* While serving, add the prune compote over the rice pudding. n
