Creamed Rice with Marinated Oranges and Cherry & Champagne Jam

An easy winter recipe with minimal ingredients, this creamed rice is perfect to make when you want a luxurious but easy dessert.  

This recipe was created by our friends at Maison Bremond.


Ingredients 


Method

  1. Marinate the currants with ½ tbsp white Balsamic vinegar for 12 hours at room temperature.
  2. Cut the orange peel into strips and blanch 2-3 times. Cut the oranges into segments and chop coarsely.
  3. Marinate the oranges with 1 tbsp white Balsamic vinegar for at least 2 hours.
  4. Rinse the rice and cook with the milk, vanilla pod and the orange peel. Cook over low heat with a lid for 45 minutes.
  5. When the rice is cooked, add the currants. Cool at room temperature.
  6. Whip the single cream and mix delicately with the rice and milk.
  7. Add the marinated oranges. Serve the creamed rice with orange with 1 tbsp of cherry & champagne jam.
© Speciality Cooking Supplies Limited 2024


2 comments

  • The ingredients do not match the recipe- no milk or single cream is listed…

    Katherine on

  • How much milk? A tablespoon of salt? Why?

    Denise on

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