CREAMY CRANBERRY RICE PUDDING

375 ml Parboiled Tastic Rice

5 ml grated lemon or orange zest

250 ml milk

1 cinnamon stick

30 ml aniseed, crushed

...
1 can Condensed Milk

5 ml vanilla essence

190 ml chopped dried cranberries

ground cinnamon to sprinkle

fresh berries to decorate



Cover the rice with 560 ml water. Add the zest and bring to the boil. Reduce the heat and simmer until rice is tender.

While the rice is cooking, heat the milk in a small saucepan. Add the cinnamon stick and the crushed aniseed and simmer for about three minutes. Remove from heat and strain to remove the spices.

Stir the condensed milk and the strained milk into the rice. Add the vanilla essence and 2 ml salt. Add the dried cranberries and stir over the heat for approximately 10 minutes or until thickened. Spoon into individual bowls and cool. Chill in the fridge until ready to serve. Sprinkle each portion with a little ground cinnamon and garnish with fresh berries.