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Orange & cherry rice custard

  • 1:40 Prep
  • 0:10 Cook
  • 4 Servings


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


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

Source: taste.com.au


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