Rapido Fruity Rice Pudding

Submitted by: Courtesy of Lesley Waters

Serves: 4 - 6

Ingredients

Spanish style rice pudding, serve as is or cold with fresh fruit.

6oz (180g) pudding rice
1¾ pints (1 litre) organic full fat or semi skimmed milk
4oz (120g) dried apricots, chopped
2oz (60g) sultanas
1 bay leaf
½ teaspoon ground nutmeg
grated rind & juice 1 orange
½oz (15g) soft brown sugar
ground cinnamon

Method

1. Place the rice, milk, apricots, sultanas, bayleaf, nutmeg, orange rind and juice and sugar in a medium non-stick saucepan.
2. 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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