Rice pudding with vanilla apricot compote

Name: Rice pudding with vanilla apricot compote
Cuisine: Northern Europe
Ingredients: 50 g (2 oz) caster sugar; pinch of freshly grated nutmeg; 100 g (3½ oz) pudding rice; 12 ripe apricots, halved and stoned; 25 g (1 oz) unsalted butter; 25 g (1 oz) caster sugar; 150 ml (¼ pint) evaporated milk; ½ vanilla pod; 600 ml (1 pint) full-fat milk; 100 ml (3½ fl oz) double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Rice pudding is given a sophisticated twist with this compote, but you could just serve it with good old jam. Ready-to-eat dried apricots, soaked overnight in warm water, can be used for the compote if fresh, ones are out of season.

Ingredients

100 g (3½ oz) pudding rice
50 g (2

Europe
United Kingdom
Dessert
Vegetarian

Method

Put the rice, caster sugar, nutmeg and full-fat milk into a pan and bring to the boil, then lower the heat and simmer for 20 minutes or until the rice is tender, stirring from time to time.
Add the cream and evaporated milk, bring back a simmer and cook gently for another 10 minutes. Remove from the heat. If you are serving the rice pudding cold, set aside to c