Rice Head with Marinated Oranges

(*) for ramekins of about 2 dl each, cooled and rinsed rice heads Boil milk with long-grain rice, salt and vanilla stalk, reduce temperature. Stirring occasionally, gently cook for about thirty minutes until thick but still wet. Remove frying pan from the plate, cool long grain rice, remove vanilla pods.

Add sugar, cinnamon and cream, stir through. Pour the mixture into the molds provided, cool, and set aside to cool for about thirty minutes with the lid closed.

Serve: Turn rice cakes out onto plates, decorate with marinated oranges and bring to table at room temperature.

Marinated oranges Cut base and top of oranges, then peel all around except for flesh. Remove fruit fillets (slices) between white membranes with a sharp kitchen knife. Collect juice in a baking dish, pour into a small pan, bring to a boil with the remaining ingredients, remove cinnamon stick, pour marinade over orange fillets.Cover and marinate for about one hour.

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