| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
First, Taste |
1 |
servings |
INGREDIENTS
| 180 |
g |
Pudding rice |
| 1 |
l |
Milk |
| 120 |
g |
Dried apricots; chopped |
| 60 |
g |
Sultanas |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Ground nutmeg |
|
|
Grated rind and juice of 1 orange |
| 15 |
g |
Soft brown sugar |
|
|
Ground cinnamon |
INSTRUCTIONS
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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