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Creamed Rice
3-1/4 C milk
2 TBS honey
1 vanilla pod (or 1 tsp. vanilla extract)
1 tsp. ground lemon myrtle*
1 C white short-grain rice
1 tsp. ground cinnamon or nutmeg
Split vanilla pod lengthways; combine with milk and honey in a saucepan. Bring mixture to a boil, stirring occasionally. Gradually stir in the rice and ground lemon myrtle. Reduce heat to low; cover and simmer, stirring occasionally, for about forty-five minutes or until rice is tender and almost all liquid has been absorbed. Remove vanilla pod; place mixture into a serving bowl and sprinkle with ground cinnamon or nutmeg. Serve.
*Note: Substitute ground lemon myrtle with lemon zest.
Related Link:
Food Fare Culinary Collection: Aussie Gastronomy
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