9 July 2011

VANILLA SCENTED RICE PUDDING WITH STEWED APRICOTS

Here’s traditional rice pudding that will warm up the family on a cold winter’s evening.

• 75g round grain pudding rice
• 30g butter
• 2 tbsps sugar
• 1 vanilla pod, split
• 750mls whole milk (silver top)
• 250g dried apricots
• 6cm strip of lemon peel
• 750mls water

Heat the oven to 180ºC. Pour the milk into a pan and bring to a boil. Butter a small baking dish, and scatter the rice over the surface, adding the butter and the sugar. Top with the vanilla pod then pour on the hot milk. Bake for 45 minutes to an hour. Meanwhile place the apricots and lemon peel in a saucepan with the cold water. Bring to a boil and cook for 20 minutes until the apricots soften. Allow to cool. To serve, spoon rice pudding onto plates with stewed apricots. Hand around extra milk or cream.
Wine match; late harvest riesling * Recipe by Lauraine Jacobs, Photography Elizabeth Clarkson