Recipe

Creamed rice with poached cherries and blueberries

Traditional rice pudding has nothing on this recipe. The subtly spiced creamed rice is teamed with warm poached berries for an indulgent dessert.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Creamed rice
  • 1 litre (4 cups) full-cream milk
  • 1 teaspoon vanilla bean paste
  • 1 cinnamon stick
  • 1/3 cup (75g) caster sugar
  • 1/2 cup (100g) medium grain calrose rice
Poached cherries and blueberries
  • 300 gram frozen cherries
  • 150 gram frozen blueberries
  • 1 strip orange rind
  • 2 tablespoon caster sugar

Method

Creamed rice with poached cherries and blueberries
  • 1
    Place milk, vanilla, cinnamon and sugar in a large saucepan. Bring to boil over medium heat.
  • 2
    Stir in rice. Reduce heat to low. Cook, stirring occasionally, for about 1 hour, or until rice is cooked and thickened. Remove from heat.
  • 3
    Meanwhile, to make poached fruit, place cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until sugar dissolves and fruit is hot.
  • 4
    Divide warm or cooled creamed rice among serving bowls. Serve with poached cherries and blueberries.

Notes

Unfortunately, this recipe is not suitable to freeze or microwave.

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