Vanilla rice pudding with apricot compote

Serves: 6

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Total Time: 75

Prep Time: 15

Cook Time: 60

• For the compote - make a day ahead...
• 200 gram(s) golden caster sugar
• 1 stick(s) cinnamon stick
• 10  cardamom pods
• 2 tablespoon(s) lemon juice
• 300 gram(s) dried apricots
• For the rice pudding
• 150 gram(s) pudding rice
• 1 liter(s) (1¾pt) milk
• 150 ml (¼pt) double cream
• 75 gram(s) caster sugar
• 2  vanilla pods, split in half lengthways

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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