Sort ingredients
margie
QR Code
Listen
Pdf
In a large pot add the milk with the bay leaves and vanilla seeds, along with the scraped-out pod. Bring to a gentle simmer on a medium heat, and when you see bubbles and steam start to appear, add the sugar and stir until dissolved. Stir through the rice and once it comes to a steady simmer lower the heat until you see it bubbling gently. Set the timer for 30 minutes and stir intermittently, to remove the skin that forms and then stir more frequently towards the end when it starts to thicken. Remove pod.
When the rice is soft to the bite, stir through the double cream, and stir continuously for 30-40 seconds. Serve warm with a dollop of rhubarb and orange compote on top (see recipe below). Alternatively chill in the fridge and eat it cold with fruit compote.
Serves: 4