1 large orange
300 g packet frozen blueberries
2 tbsp brown sugar
2 x 430 g creamed rice
- Juice half the orange. You will need 2 tablespoons juice for this recipe. Combine juice, blueberries and brown sugar in a medium saucepan.
- Stir over a medium heat until sugar is dissolved. Bring to boil. Boil for about 3 to 5 minutes, or until slightly thickened and blueberries soften. Transfer to a medium jug to cool slightly.
- Divide rice cream among four serving glasses. Spoon over warm berry compote.