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Home > Recipes > Baked rice with muscovado, prunes and orange

Baked rice with muscovado, prunes and orange
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Baked rice with muscovado, prunes and orange

No ratings yet

Syrup

1 cup Water
½ cup Muscovado sugar
1 Orange, (finely grated zest)
12 Pitted prunes

Pudding

2 Tbsp Muscovado sugar
5 Tbsp Short grain rice
2 tsp Vanilla extract
2 cups Cream
4 tsp Butter
½ tsp Nutmeg, (freshly grated)

Directions

  1. To make the syrup; pour the sugar into a saucepan then add the water. Slice the prunes and add to the water with the orange zest. Simmer for 40 minutes, then remove from the heat and leave to cool.
  2. To make the pudding; preheat the oven to 150C. Butter an oven-proof baking dish. Pour the rice and sugar into the dish. Add the vanilla and milk.
  3. Dot with butter and grate over the nutmeg.
  4. Bake for 2 hours, making sure you stir the pudding at least twice in the first hour, then serve with the prunes, orange and muscovado syrup.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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