Organic Creamy Cinnamon Rice Pudding

Serves: 4

Ingredients

Suitable for vegetarians
600ml full cream milk
450ml single cream
175g organic caster sugar
grated zest and juice one orange
half tsp ground cinnamon
200g short grain pudding rice

Method

1 Preheat the oven 170C/Gas 3. Put the milk, cream and sugar in a pan with the orange zest and cinnamon. Stir over a low heat until the sugar is dissolved, then allow the milk to come just to the boil.

2 Spread the pudding rice in the bottom of a shallow, buttered 1.7 litre ovenproof dish and pour over the milk. Stir to coat all the rice in the milk mixture, then cook for 1hr 45 mins, stirring once during the cooking time. The rice should be tender and creamy and most of the liquid absorbed.

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