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Rice Pudding with Caramelised Mandarines

·         Serves 4

·         Prep 20 minutes

·         Cook 55 minutes + cooling

·         Cost $1.55 a serve

Ingredient

·         1⅓ cups caster sugar

·         3 mandarines, segmented, pith removed

·         2 tablespoons mandarine juice (about ½ mandarine)

·         ½ teaspoon vanilla essence

·         1 cup medium-grain white rice

·         3 cups milk

·         ⅔ cup cream

·         ½ teaspoon grated lemon zest

Recipe

1.    Combine 1 cup of the sugar and ½ cup water in a saucepan over moderately high heat; cook and stir, without boiling, until sugar dissolves. Bring to the boil. Cook, without stirring, for 10 minutes oruntil syrup is dark golden. Reduce heat to low. Add mandarines, juice and essence; stir to combine (be careful as the mixture may splatter and spit). Cool the mixture to room temperature.

2.    Place the rice in a large saucepan and add cold water to cover. Bring to the boil over high heat. Drain; return to pan with milk, cream, remaining sugar and lemon zest. Cover; cook, stirring occasionally, over low heat for 35 minutes or until the rice is tender.

3.    Divide warm rice pudding among serving bowls. Top with caramelised mandarines. Serve.

Rice Pudding with Caramelised Mandarines

Rice Pudding with Caramelised Mandarines

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