Fruited rice ring
Put the rice, milk and cinnamon stick in a large pan, and bring to the boil.
Cover and simmer, stirring occasionally, for about 1 1⁄2 hours until no free liquid remains.
Meanwhile, put the dried fruit and orange juice in a pan, and bring to the boil. Cover and simmer very gently for about 1 hour until tender.
Remove the cinnamon stick from the rice, and stir in the sugar and orange zest.
Tip the fruit into the bottom of a lightly oiled 1.5-litre/2 1⁄2pt ring mould. Spoon the rice over, smoothing down firmly. Chill for 1 hour before serving.