Spiced rice pudding with prune
Spiced rice pudding with prune To set up the prunes, delicately heat the Marsala, liquor, squeezed orange and sugar in a little pot, mixing until the sugar breaks up. Add the prunes and orange zing and bring to a delicate stew. Cook for five minutes, or until the fluid has diminished considerably, mixing incidentally. Eliminate from the warmth and leave to stand while you set up the rice. (The compôte can likewise be made ahead and chilled.) To make the rice pudding, put the rice, 1 liter/1¾ pints of the milk and the cinnamon stick in an enormous non-stick pan and finely grind the nutmeg over the top. Mix daintily and bring to an extremely delicate stew. Cook for 20 minutes, blending consistently until the rice is looking thick and rich. Mix in the sugar, remaining milk and blended strip. Get back to a delicate stew and cook for a further 35-40 minutes, or until the rice is delicate and velvety. Mix well towards the finish of the cooking time as the rice th...