Rice pudding with apricots


  • 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


  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
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