Ingredients

• 4 cups milk
• 2/3 cup SunRice Sushi Rice
• 1/2 cup caster sugar
• 1/3 cup sweetened dried cranberries
• 1 tspn finely grated lemon rind

caramelised apples

• 3-4 Granny Smith apples (about 500g), peeled, quartered and cored
• 40g butter
• 1/4 cup firmly packed brown sugar
• 1/4 tspn cinnamon

Instructions

Place milk, rice and sugar in a large saucepan. Bring to a boil, stirring often. Lower the heat and simmer gently, uncovered, for 40 minutes until rice is creamy and soft, stirring often (about every 5 minutes, more at the end when rice may stick to the bottom. If a skin forms, just stir it through). Stir in cranberries and lemon rind. Turn off heat; cover and stand for 10 minutes.
Meanwhile, cut each apple quarter into 4 slices. Heat butter in a large non-stick frying pan over a medium heat. Add apples and cook, stirring occasionally (use an egg lifter), for 7 minutes or until apples are starting to soften and change colour. Stir in sugar and cook for a further 3 minutes, stirring occasionally, until apples are tender. Remove from heat and stir in cinnamon.
Divide rice between serving bowls. Top with caramelised apples.

Variations

Use pears in place of apples.