Rice Pudding with Orange Marmalade
Ingredients
- 2 large oranges
- 1 lemon
- 30g shredded fresh ginger
- 4 cups water
- 4 cups sugar
Preparation
Peel and cut up (or grate) your ginger
Wash and cut oranges and lemons into very thin slices, removing seeds
Keep all the fruit slices and any juices as you will be using these to make the marmalade
Add them to a large pot along with the ginger
Add water to the pot and bring to boil
On a low heat, stir in and dissolve the sugar
You can then leave the mixture overnight at room temperate
After waiting overnight, on a low temperature heat the pot for 2 hours
You should stir occasionally
After the low simmer, turn up to a medium heat for 30 minutes while stirring
You want to heat just above boiling temperature
Test your recipe is ready to set by removing some and placing it in the refrigerator
If it is too runny then you will need to keep cooking and add a little bit more water
When ready, remove from heat and allow to cool
Store any leftover marmalade in the fridge
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