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Serves 2
Instructions � 2.� Add the vanilla extract and honey, mix well then return to a low heat and continue to cook for a further 5 minutes. � 3. Meanwhile, peel the orange, removing as much of the white pith as possible, then using a sharp knife, cut between the membranes to form individual segments and place on a piece of aluminium foil on top of the grill rack. Set aside. � 4. After the rice pudding has been cooking for 5 minutes, remove from the heat, stir well, cover and leave to stand for 5 minutes and preheat the grill to very hot. � 5. Sprinkle the orange segments liberally with sugar then place under the grill, as close to the heat source as possible, and cook for about 4 minutes until the sugar has caramelised and the oranges are tinged brown. � 6. To serve - transfer the rice pudding to individual serving dishes and top with the caramelised orange segments. Can be served hot or cold. � |
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