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Serves 2

Ingredients
75g/3oz Short Grain Rice
1 x 400ml/14fl.oz. tin of Coconut Milk
240ml/8fl.oz. Water
1 tbsp Sugar
2 tbsp Clear Honey
1 teasp Vanilla Extract
1 Orange
Extra Sugar
 

Instructions

1. Place the rice, coconut milk, water and 1 tablespoon of sugar in a small saucepan, bring to the boil stirring, then reduce the heat and simmer, uncovered, for 25 minutes stirring from time to time.

 

2.  Add the vanilla extract and honey, mix well then return to a low heat and continue to cook for a further 5 minutes.

 

3. Meanwhile, peel the orange, removing as much of the white pith as possible, then using a sharp knife, cut between the membranes to form individual segments and place on a piece of aluminium foil on top of the grill rack. Set aside.

 

4. After the rice pudding has been cooking for 5 minutes, remove from the heat, stir well, cover and leave to stand for 5 minutes and preheat the grill to very hot.

 

5. Sprinkle the orange segments liberally with sugar then place under the grill, as close to the heat source as possible, and cook for about 4 minutes until the sugar has caramelised and the oranges are tinged brown.

 

6. To serve - transfer the rice pudding to individual serving dishes and top with the caramelised orange segments. Can be served hot or cold.