Raspberry Rice Pudding
125g/4oz/½ cup short-grain rice
1.2 litres/2 pints/5 cups milk
grated zest of 1 orange
4 tbsp caster (superfine) sugar
200ml/7fl oz/¾ cup double (heavy) cream, whipped
6 tbsp raspberry sauce
1 Put the rice in a pan with 600ml/1 pint/2½ cups cold water and bring to the boil. Reduce the heat and simmer gently until the liquid has evaporated.
2 Pour in the milk and bring to the boil, then reduce the heat and simmer for 45 minutes or until the rice is tender and creamy. Set aside to cool, then transfer to a bowl.
3 Fold the orange zest, sugar and whipped cream into the rice. Cover and chill in the refrigerator for 1 hour.
4 Divide among six glass dishes and top with raspberry sauce.