Label
All
0
Clear all filters

Rice pudding with vanilla apricot compote

Rate this recipe

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 ( oz) pudding rice
  • 50 g (2

Method

  1. 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.
  2. 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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title