Slow-simmered milk, tender rice and the patience of a wooden spoon, then a spoonful of Maison Perrotte’s orange vanilla jam on top, its Madagascar vanilla and touch of Ceylon cinnamon warming the bright citrus.
Serves 4 · 40 min
Ingredients
- 1/2 cup (100 g) short-grain rice
- 3 cups (750 ml) milk
- 3 tbsp sugar
- 1 tbsp Orange Vanilla Jam (Maison Perrotte) per bowl
- A pinch of cinnamon per bowl
Method
- Rinse 1/2 cup (100 g) short-grain rice and bring it to a simmer with 3 cups (750 ml) milk and 3 tbsp sugar.
- Cook over low heat, stirring often, for 30 to 35 minutes, until the rice is tender and creamy.
- Let cool slightly, then divide among 4 bowls.
- Top each with 1 tbsp of the orange vanilla jam and a pinch of cinnamon, and serve warm or chilled.
The star of this recipe: Orange Vanilla Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
