Try this comforting dessert recipe of classic rice pudding flavoured with fresh apricots and sweet apricot jam.
Combine rice, milk, sugar, salt and butter in saucepan. Cook over medium heat until thickened, 25 to 30 minutes, stirring often.
Meanwhile, put the apricot halves in a saucepan with the tea bag and 100ml of cold water. Bring to a simmer then simmer, covered, for 5-10 minutes until tender.
Whilst the apricots are cooking, whip the double cream with the vanilla extract into soft peaks and just before the apricots are ready fold the cream through the rice mixture
When the water has boiled away, remove the tea bag and add the apricot jam to the infused apricots and fold through
Serve with the rice pudding
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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