Name: Spiced Rice Pudding with Grilled Apricots
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 2 tablespoons fresh buffalo curd or thick plain yoghurt; 300 g castor sugar; 2 vanilla beans, split lengthways; 125 ml pouring (35%) cream; 1 teaspoon ground cinnamon; 40 g unsalted butter; ½ teaspoon ground mace; 50 g unsalted butter; 45 g plain flour; 90 g castor sugar; 45 ml glucose; 40 ml Lime Syrup; 2 cups short-grain rice, soaked in cold water for 30 minutes, washed and drained; 6 apricots, cut in half and stones removed; 2 litres milk; 2 tablespoons brown sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The comfort factor of creamed rice is found in many different cuisines; this one honours the Indian kheer. Many south Indian desserts begin with rice, vermicelli or tapioca (as in the classic payasam) cooked with milk and spices. If apricots are not in season then use mango or papaya as the fruit component, but don’t cook them. I like to use fresh tangy curd made with buffalo milk as the extra richness works brilliantly with the rice.