Method

Chef: Arianne Spratt

Rice Puddings
Preheat the oven to 150°C conventional or 130˚C fan forced. Grease a 4 cup ovenproof dish.
Cook rice according to pack instructions.
Place milk, coconut milk and vanilla seeds into a saucepan. Heat until hot without boiling.
Combine eggs, egg yolks, orange zest, cardamon and CSR Logicane™ Low GI cane sugar. Whisk until well combined. Slowly pour over the hot milk mixture, whisking to combine. Add cooked rice.
Pour mixture into prepared dish and sprinkle with nutmeg. Place ovenproof dish in a deep roasting pan. Pour boiling water into pan, until it comes halfway up the side of dish.  Bake for 45 minutes or until just set. Enjoy with spiced glazed pears.

Spiced Glazed Pears
Melt margarine in a frying pan, add extra Low GI cane sugar, cook until golden brown. Stir in pears, star anise, cinnamon quill and lemon juice and cook until pears are soft.

This information was sourced from '9am with David and Kim'