Yield: 1 servings
Measure | Ingredient |
---|---|
180 grams | Pudding rice |
1 litre | Milk |
120 grams | Dried apricots; chopped |
60 grams | Sultanas |
1 \N | Bay leaf |
½ teaspoon | Ground nutmeg |
\N \N | Grated rind and juice of 1 orange |
15 grams | Soft brown sugar |
\N \N | Ground cinnamon |
Place the rice, milk, apricots, sultanas, bay leaf, nutmeg, orange rind and juice and sugar in a medium non-stick saucepan. Heat this rice mixture until it is almost boiling, then reduce the heat and gently simmer, uncovered, for 30-40 minutes or until the rice is tender. Ensure you stir the rice occasionally to prevent sticking and if the pan becomes too dry add a little more milk. This rice pudding can be served warm or chilled, spooned into bowls and sprinkled with a little cinnamon.
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Carlton Food Network
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