Orange & cherry rice custard

Method

• 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.