Apricot Rice Pudding Recipe
Ingredients
| Short grain rice | 175 Gram | |
| Water | 300 Milliliter | |
| Milk | 500 Milliliter | |
| Sugar | 225 Gram | |
| Gelatine | 25 Gram, powdered | |
| Apricots | 1 Kilogram | |
| Kirsch | 75 Milliliter | |
| Double cream | 150 Milliliter |
Directions
1 Put the rice and half of the water in a pan and boil until the water has been absorbed.
Then add the milk and simmer for 25 minutes.
2 Preheat the oven to 180°C, 350°F,gas4.
3 Add 75 g (3 oz) ft cup) of the sugar, and the gelatine to the hot rice mixture.
Stir well until completely dissolved.
4 Meanwhile, place the apricots and the remaining water and sugar in a shallow dish and bake in the oven for 20 minutes.
5 Liquidize or mash 8 apricots in their syrup.
Add the kirsch or gin to the puree and then blend the puree into the rice 6 Whip the cream and fold into the rice.
7 Place the rice mixture in a greased 2 litres (3 pints) (7 1/2 cups) jelly or charlotte mould, and set in the refrigerator for about 2 hours until firm.
8 Turn out the pudding on to a flat dish and decorate the top with apricots.
Place the remain ing apricots on the dish around the moulded pudding and serve.
Then add the milk and simmer for 25 minutes.
2 Preheat the oven to 180°C, 350°F,gas4.
3 Add 75 g (3 oz) ft cup) of the sugar, and the gelatine to the hot rice mixture.
Stir well until completely dissolved.
4 Meanwhile, place the apricots and the remaining water and sugar in a shallow dish and bake in the oven for 20 minutes.
5 Liquidize or mash 8 apricots in their syrup.
Add the kirsch or gin to the puree and then blend the puree into the rice 6 Whip the cream and fold into the rice.
7 Place the rice mixture in a greased 2 litres (3 pints) (7 1/2 cups) jelly or charlotte mould, and set in the refrigerator for about 2 hours until firm.
8 Turn out the pudding on to a flat dish and decorate the top with apricots.
Place the remain ing apricots on the dish around the moulded pudding and serve.
Chef
