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18 south berry rice pudding with berry compote

Rice pudding with berries ... a very berry combination

For the Rice Pudding:
½ cup short grain rice
2½ cups low fat milk
⅓ cup sugar
1 tsp vanilla essence

For the Berry Compote
½ pack 18 south 4 berry mix 
1 orange, rind and juice
Honey, maple syrup or sugar to sweeten, to taste.
For the Rice Pudding:
Place rice, milk, sugar and vanilla in a saucepan.  Heat gently, stirring until sugar has dissolved.  Simmer over a low heat for 30-35 minutes, until the rice is cooked and the pudding is thickened.  Remove from the heat and cool. 
Reserve a little of the 18 south berry compote for the top of the pudding and place the remaining compote in the bottom of a serving bowl or individual glasses.  Cover with the rice pudding, and top with the remaining compote and serve.

For the Berry Compote
Place 18 south berries in a saucepan and gently warm.  Simmer for a few minutes until the fruit is soft.  Remove from the heat and add the grated rind and juice of 1 orange, and honey, maple syrup or sugar to taste.
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