750 ml milk
65g ground rice
1 tbsp hot water
4 tbsp apricot jam
2 tbls (25 g) caster sugar (superfine granulated)
125 ml (4 fl oz) double cream (heavy cream)
1 tbsp apricot liqueur (optional)
65g ground rice
1 tbsp hot water
4 tbsp apricot jam
2 tbls (25 g) caster sugar (superfine granulated)
125 ml (4 fl oz) double cream (heavy cream)
1 tbsp apricot liqueur (optional)
method
1. Bring the milk to boiling point and sprinkle in the ground rice.
2. Cook gently, stirring all the time, for 5-10 minutes, until the mixture is smooth.
3. Mix the hot water and jam together, sieve, and add to the ground rice with the sugar.
4. Pour into a wetted 750 ml ring mould and leave for about 2 hours to set.
5. Whip the cream, with the liqueur if used, until just stiff.
6. Turn the mould out on to a serving dish and fill the centre with the cream.
2. Cook gently, stirring all the time, for 5-10 minutes, until the mixture is smooth.
3. Mix the hot water and jam together, sieve, and add to the ground rice with the sugar.
4. Pour into a wetted 750 ml ring mould and leave for about 2 hours to set.
5. Whip the cream, with the liqueur if used, until just stiff.
6. Turn the mould out on to a serving dish and fill the centre with the cream.
serving amount
serves 6
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