Ingredients 315 g skim milk
125 g milk
25 g coconut or castor sugar
1 thin strip of orange rind
Vanilla (I use vanilla paste)
50 g white rice
For the compote 125 g frozen raspberries
½ tbsp sugar
½ tsp orange rind, grated finely
Mix the two milks, sugar and rind in a saucepan.
Using either vanilla paste or ¼ tsp vanilla extract, add this to the milk and bring to the boil, stirring sometimes.
Slowly add the rice and simmer over a low heat, stirring occasionally.
Cook for about 25 minutes or until the rice is almost tender. Take out the rind and let stand for about 10 minutes when it will absorb more milk - you may need to add a bit more milk if it is very dry.
Spoon into individual serving dishes.
Mine is a darker colour as I use coconut sugar
Meanwhile make the raspberry compote by combining the ingredients in a small saucepan.
Heat over a medium heat, stirring, until the sugar has dissolved.
Leave to cool, and spoon over the creamed rice, or mix it in with the rice.