In Season: Orange & Ginger Rice Pudding
100g arborio rice
900ml milk
300ml thickened cream
1 tsp ground ginger
3 tbsp honey
1 orange, peeled and chopped
Put the rice into a seive and pour over a full kettle of boiling water to rinse. Then tip into a saucepan and add milk, cream and ginger.
Bring the rice to the boil and then reduce heat to a very gentle simmer and cook for 30 minutes, stirring occasionally to prevent sticking. Add the honey and continue to cook a further 10 minutes. Finally, stir in the orange pieces and allow to heat through a couple of minutes. Serve immediately.
ALSO IN SEASON
FRUIT: Apples, grapefruit, lemons, limes, mandarins, nashi, oranges, papaya, rhubarb, tangelos
VEGETABLES: Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, fennel, garlic, Jerusalem artichokes, leek, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swede, sweet potatoes, turnips, witlof