close
Advertisement
Shop Now
Magazine
 

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Rice pudding with apricots

Ingredients

  • 850 ml full–cream milk
  • ¼ cup (55 g) caster sugar
  • finely grated zest of 1 orange
  • ½ cup (110 g) short–grain rice
  • ½ cup (60 g) sultanas
  • ground cinnamon to sprinkle
  • Apricot compote
  • 300 g fresh ripe apricots, halved and stoned
  • juice of 1 orange
  • 1 cinnamon stick

Preparation

  1. Preheat the oven to 160°C.
  2. Pour the milk into a saucepan, and add the sugar and orange zest.
  3. Heat gently, stirring, until the sugar dissolves and the milk is almost boiling.
  4. Put the rice and sultanas in a shallow 1.
  5. 5 litre ovenproof dish.
  6. Pour over the milk mixture and stir.
  7. Bake the pudding for 30 minutes, then stir well.
  8. Leave to bake for a further 45 minutes, or until the rice is tender and the pudding is creamy.
  9. Meanwhile, to make the compote, combine the apricots, orange juice and cinnamon stick in a heavy–based saucepan.
  10. Cover and cook over a low heat for 10 minutes.
  11. Remove the lid and cook for a further 5 minutes, or until the juice is reduced.
  12. Remove the cinnamon stick from the compote.
  13. Sprinkle the top of the rice pudding with a little cinnamon, then serve hot, with the apricot compote.

Serves 4
Preparation: 15 minutes
Cooking: about 1½ hours



Source:

Milk, Eggs and Cheese

Click here for more cookbooks...

More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Advertisement