Brown Rice Pudding With Prunes And Apricots Recipes

BROWN RICE PUDDING WITH PRUNES AND APRICOTS

Steps:

• In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
• Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
• Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
• Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
• Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
• Spread the rest of the rice on top and cover this with the remaining fruit.
• Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
• At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.

CREAMY APRICOT RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
• When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

APRICOT RICE PUDDING

Steps:

• In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.

BAKED RICE PUDDING WITH APRICOTS

Steps:

• Preheat the oven to 300 degrees F.
• In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
• Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.