You can make the rice and the poached prunes the night before for this winter warmer, then just reheat in the morning if you're in a rush to get out the door and keen to switch things up from your regular porridge.
- 300 g (1½ cups) pitted prunes
- 1 tbsp brown sugar
- ½ orange, zest and juice
- pouring cream and mint, to serve, optional
- 75 g (⅓ cup) arborio rice
- 500 ml (2 cups) milk
- 55 g (¼ cup) caster sugar
- 1 tsp vanilla extract
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the prunes, brown sugar, orange zest and juice and 125 ml (½ cup) water in a saucepan and bring to the boil over medium heat. Reduce the heat to low and simmer for 15 minutes or until the prunes are soft.
- Meanwhile, place the rice and 80 ml (⅓ cup) water in a saucepan and bring to the boil. Once boiling, gradually add in the milk, then the sugar and simmer, stirring regularly until the rice is tender and the mixture has thickened. Add the vanilla towards the end.
- Serve the creamed rice warm or cold, topped with stewed prunes, a little pouring cream if desired and a sprig of mint.
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Photography by Adam Liaw.