Vanilla and Citrus Rice Pudding
2 cups milk
1/4 cup sugar
1 heaped tbspn candied citrus (I made my own)
1/2 split Vanilla Bean
1/3 cup arborio rice
Bring the milk to boil, stir in sugar, candied citrus, Vanilla Bean and rice. Reduce heat and simmer gently for around 35 minutes.
Allow to cool and serve with Rhubarb conserve.
3 Pink Lady Apples, peeled
2/3 cup water
1 Vanilla Bean
Slice apples and rhubarb into similar sized pieces, roughly 1cm square.
Simmer in a large saucepan with water and lemon juice. When fruit begins to soften add sugar, stirring until it dissolves. Add split Vanilla Bean and simmer gently for about 40 minutes or until jam has set.
Pour into sterilised jars, and seal.
Makes 4 jars.
This combination is so good. But be warned it is very filling (and I'm sure that sweet/tart combination strips the enamel off your teeth!).