Spiced Rice Pudding with Grilled Apricots

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.