Creamed Rice with Minted Citrus Compote Recipe

Creamed Rice with Minted Citrus Compote Recipes

Ingredients :

150g basmati rice

500ml milk

4 cardamom pods, bruised

1/2 cinnamon, stick

1 clove

3 tbsp honey

1 tsp vanilla essence

Citrus compote

2 ruby grapefruit, peeled and segmented

2 oranges, peeled and segmented

3 tbsp orange juice

1 tsp grated lime zest

3 tbsp honey

8 mint leaves, finely chopped

Method :

Cook the rice in a large saucepan of boiling water for 12 minutes, stirring occasionally. Drain and cool. Put the rice, milk, cardamom pods, cinnamon stick and clove in a saucepan and bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the milk is absorbed and the rice is creamy. Remove the spices, then stir in the honey and vanilla. To make the compote, combine the ruby grapefruit, orange, orange juice, lime zest, honey and mint and mix until the honey has dissolved. Serve with the rice.

Here's another compote you could try. Peel 6 apricots and 6 peaches and cut into slices. Dissolve 175g sugar in 500ml (2 cups) water and boil for 1 minute. Add the fruit, 24 pitted cherries and the zest of an orange, cut into strips. Simmer for about 2-3 minutes, or until the fruit is tender. Remove the fruit and simmer the syrup until it thickens. Add 4 tablespoons dessert wine if you like. Return the fruit to the pan to warm.

Serves 4 - 6

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