Creamed Vanilla Rice with sultanas and apricots

Name: Creamed Vanilla Rice with sultanas and apricots
Yield: Serves 6–8
Ingredients: 2 cups (310 g/10 oz) short grain rice; 2 tablespoons butter; 2 vanilla beans, split; 8 cups (2 litres/3¼ imp. pints) milk; Heavy (double) cream and toasted almonds to serve; ½ cup (90 g/3 oz) sultanas (golden raisins); ½ cup (60 g/2 oz) dried apricots; 1¼ cups (310 g/10 oz) white granulated sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

This rice pudding can also be served as a dessert. Toasted slivered almonds sprinkled over the top add an interesting contrast to the rich creamy rice.

Ingredients

2 cups (310 g/10 oz) short grain rice
2

Vegetarian
Gluten-free
Breakfast

Method

SOAK THE RICE in water for 30 minutes, then rinse it under running water. Melt the butter in a saucepan over a low heat and add the rice. Simmer for a few minutes, stirring, so that the rice does not stick to the pan. Add the milk, vanilla beans and sugar. Simmer, stirring occasionally.

WHILE THE RICE IS COOKING, chop the dried apricots into small dice. Add the sultanas an