Sweet Rice & Cherry-Orange Soup

1. 1 Milk 2.5%pack 930 ml ≈ $0.88 165 ml
2. 2 Long-grain ricepack 800 g ≈ $1.94 30 g
3. 3 Frozen sour cherriespack 300 g ≈ $3.50 35 g
4. 4 Oranges≈ $3.80 per kg 60 g
5. 5 Honey 10 g
6. 6 Cinnamon 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the rice in water for 15 minutes until tender, then drain in a colander.

2. Zest the orange⁴, peel the flesh, and slice into rounds.

3. Pour the milk¹ into a pot, add the zest, and bring to a gentle boil.

4. Add the cherries and simmer on low heat for 3–5 minutes.

5. Remove from heat, stir in honey and cinnamon, then fold in the rice. Cover and let steep for 10 minutes.

6. Serve in bowls, garnished with orange⁴ slices and a sprinkle of cinnamon.