Golden Apricot and Sultana Rice Pudding
This is a great standby pudding using only eight ingredients, most of which may well be hidden in your cupboard. Flaked rice makes this dessert incredibly quick, as it’s easy to use and the finished dish is simply gorgeous. You can serve it either hot or cold, whichever suits you best.
Reserve 4 of the dried apricots, then chop the rest. Mix with the sultanas and set aside. Using a swivel style vegetable peeler, cut wide strips of rind from the lemon.
Place the lemon rind strips, rice, milk, and sugar in a pan and bring to the boil, then reduce the heat and simmer for 12-15 minutes, stirring often. Stir in the dried fruit, divide between serving serving bowls and set aside to cool slightly.
To make the apricot glaze, squeeze 1 tbsp of juice from the lemon into a small pan. Stir in 2 tbsp of water, then add the jam. Bring to the boil, stirring, until the jam has melted, then immediately remove from the heat. Leave for a few minutes to cool and thicken slightly, then pour over the rice. Decorate each with a dried apricot and a mint sprig.
- 100g ready-to-eat dried apricots
- 50g sultanas
- 1 lemon
- 75g flaked rice
- 750ml semi-skimmed milk
- 50g caster sugar
- 8 tablespoons apricot jam
- Fresh mint sprig, to garnish