Yield: 1 servings
|180 grams||Pudding rice|
|120 grams||Dried apricots; chopped|
|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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