method
1. Soak the fruit and ginger in the sherry.
2. Heat the milk and rice, simmer gently for 45 minutes until the mixture is thick.
3. Stir in the sugar and vanilla essence. Cool. Fold in cream.
4. Blend orange juice and cornflour, heat stirring until sauce boils and is smooth. Cool.
5. Spoon half the rice mixture into a serving dish, spread with orange sauce and most of the fruit.
6. Top with remaining rice cream.
7. Serve decorated with remaining fruit.
serving amount
serves 4
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