Creamed rice gets a Christmas makeover with festive fruit and cinnamon flavours.
Cooking Time 10 minutes
Ingredients (serves 4)
1 x 430g can creamed rice
1 tbs finely grated orange rind
1 x 425g can cherries in syrup
1 x 7cm cinnamon stick
Method
1. Combine the rice and orange rind in a bowl. Divide among four 185ml (3/4-cup) capacity serving glasses. Cover with plastic wrap and place in the fridge to chill.
2. Meanwhile, place the cherries and syrup, and cinnamon stick in a medium saucepan over medium-low heat. Cook, stirring, for 2 minutes or until heated through. Use a slotted spoon to transfer the cherries to a heatproof bowl.
3. Increase the heat to medium-high. Simmer for 6 minutes or until the syrup thickens. Set aside for 5 minutes to cool slightly. Discard the cinnamon.
4. Pour the syrup over the cherries and toss to coat. Spoon the cherry mixture over the rice mixture to serve.
Notes & tips
Preparation: 5 mins (+ chilling & 5 mins cooling time)
Source
Good Taste - December 2007, Page 128
Recipe by Abi Ulgiati
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