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How to make Orange & cherry rice custard

Yield = 4
Prep time: 1:40
Cook time: 0:10
Total time: 1:50

Ingredients

  • 1 x 430g can creamed rice
  • 1 tablespoon finely grated orange rind
  • 1 x 425g can cherries in syrup
  • 1 x 7cm cinnamon stick

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Pour the syrup over the cherries and toss to coat. Spoon the cherry mixture over the rice mixture to serve.