Creamy rice pudding with apricot puree recipe
information
Calories per serving 155.
ingredients
100 g (3 1/2 oz) pudding rice
600 ml (20 fl oz) skimmed milk
1 teaspoon vanilla essence
a pinch of ground nutmeg
25 g (1 oz) caster sugar
100 g (3 1/2 oz) ready to eat dried apricots, chopped
300 ml (10 fl oz) fresh orange juice
600 ml (20 fl oz) skimmed milk
1 teaspoon vanilla essence
a pinch of ground nutmeg
25 g (1 oz) caster sugar
100 g (3 1/2 oz) ready to eat dried apricots, chopped
300 ml (10 fl oz) fresh orange juice
method
1. Place the pudding rice in a medium saucepan with the milk, vanilla essence, nutmeg and caster sugar, and bring it to the boil.
2. Reduce the heat to very low, cover and simmer for 1 hour, stirring from time to time, until the rice is tender and the mixture is creamy.
3. Meanwhile, place the apricots in a small saucepan with the orange juice, and simmer gently for 15 minutes.
4. Allow the mixture to cool for 10 minutes and then puree in a food processor or liquidiser
5. Divide the rice pudding between six small dishes and drizzle the apricot puree over the top.
2. Reduce the heat to very low, cover and simmer for 1 hour, stirring from time to time, until the rice is tender and the mixture is creamy.
3. Meanwhile, place the apricots in a small saucepan with the orange juice, and simmer gently for 15 minutes.
4. Allow the mixture to cool for 10 minutes and then puree in a food processor or liquidiser
5. Divide the rice pudding between six small dishes and drizzle the apricot puree over the top.
serving amount
serves 6.
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