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.
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