Creamy Rice Pudding with Roasted Naartjies
250g Jasmine rice, rinsed
500ml Full Cream milk
2 tsp vanilla paste
4 seedless naartjies, peeled
4 Tbs sugar
¼ cup water
100g toasted flaked almonds
Place the rice, milk and sugar into a saucepan, cover and simmer, stirring frequently, and cook for about 15 – 20 minutes until the rice is tender.
Stir in the cream and vanilla.
Preheat oven to 200C
Cut the naartjies in half, then place, cut side up into an oven dish.
Sprinkle with the sugar, then pour the water into the base of the oven dish along with the butter.
Roast for 20 minutes, basting with the buttery liquid halfway, until the naartjies have started to colour and soften.
Serve rice pudding in bowls, topped with the roasted naartjies and sprinkle with the toasted nuts.