Scandi Rice Pudding + Vanilla Poached Apricots
 
Prep time
Cook time
Total time
 
Simple, creamy rice pudding with apricots poached until tender in a vanilla syrup.
Author:
Serves: 4
Ingredients
For the rice pudding:
  • ¾ cup (150g) arborio rice
  • 1 tbsp butter
  • 2 cups (500ml) milk
  • 1 tbsp caster sugar (or to taste)
For the apricots:
  • 8 apricots
  • 1½ cups (235g) caster sugar
  • 1 tsp vanilla bean paste
  • pistachios, to serve
Instructions
  1. For the rice pudding, place 1¼ cups (300ml) of water into a large saucepan and bring it to the boil. Add the rice and butter and cook, stirring occasionally until the rice has absorbed the water. Add the milk and sugar and place on a very low heat to cook for about 30 minutes until thick, creamy and the rice is soft. Be sure to stir it often so it doesn't catch and burn.
  2. While the rice is cooking, wash the apricots, slice them in half and remove their stones. Place the sugar, vanilla and 1 cup of water into a medium saucepan and bring to the boil. Turn the heat down and add the apricots. Let the apricots poach until just tender and then remove them to a small bowl. Bring the syrup back to the boil for about 4 minutes to thicken it, and then set aside.
  3. When the rice is ready, serve it on a platter with the poached apricots on top, a scattering of pisctachios and a drizzle of syrup.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/01/scandi-rice-pudding-vanilla-poached-apricots.html