Fruity rice pudding with strawberries
A sprinkling of cinnamon and a strip of orange zest gives simple rice pudding an aromatic edge.
⅔ cup(s), (140g)
3½ cup(s), (875ml)
1 tsp, (5cm strip)
8 individual, hulled, thinly sliced
- Place the rice, milk, sugar, cinnamon and rind in a medium saucepan over medium heat. Cook, stirring, until mixture comes to the boil. Reduce heat to low and cook, stirring, for 20 minutes or until the rice is almost tender.
- Add the currants and cook, stirring, for 5 minutes or until rice is tender and pudding is creamy. Serve the pudding topped with the sliced strawberries.