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Serves 2

Ingredients
75g/3oz Short Grain Rice
1 x 400ml/14fl.oz. tin of Coconut Milk
240ml/8fl.oz. Water
1 tbsp Sugar
2 tbsp Clear Honey
1 teasp Vanilla Extract
1 Orange
Extra Sugar
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Instructions

1. Place the rice, coconut milk, water and 1 tablespoon of sugar in a small saucepan, bring to the boil stirring, then reduce the heat and simmer, uncovered, for 25 minutes stirring from time to time.

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2.� Add the vanilla extract and honey, mix well then return to a low heat and continue to cook for a further 5 minutes.

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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.

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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.

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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.

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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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