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Vanilla rice pudding with apricot compote
Ingredients
For the compote - make a day ahead...
200g (7oz) golden caster sugar
1 cinnamon stick
10 cardamom pods
2tbsp lemon juice
300g (11oz) dried apricots
For the rice pudding
150g (5oz) pudding rice
1 litre (1¾pt) milk
150ml (¼pt) double cream
75g (3oz) caster sugar
2 vanilla pods, split in half lengthways
Creamy, delicious and incredibly moreish, this could well be the ultimate comfort food desset
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Method
1 Put 800ml (27fl oz) water, the sugar, cinnamon, cardamom and lemon juice in a saucepan; bring to the boil. Add the apricots and simmer gently for 30 minutes. Allow to cool; place in a bowl, cover and chill.
2 Preheat oven to 160°C/140°C fan/Gas 2½. Place the rice in an ovenproof dish and add the milk, cream and sugar. Scrape the vanilla seeds from the pods and add to the mixture with a pinch of salt. Stir, cover with foil and bake for 1 hour, or until the rice is really soft, then stir to mix and keep warm. To serve, spoon into 4 bowls, add a tablespoon of the compote and drizzle with the juices. Serve at once.
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10 ways with vanilla
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