Make this indulgent slow-cooked Indian rice pudding studded with apricots, it has a sweetly spiced floral flavour and a lovely creaminess
Makes 4 servings
Ingredients
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50g basmati rice
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300 ml semi-skimmed milk
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1 tablespoon golden caster sugar
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4 apricots, halved and stoned
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1 fruit flavoured tea bag of your choice
Method:
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Rinse the rice in a sieve under cold running water then transfer to a saucepan and cover with 300 ml cold water. Leave to soak for 30 minutes.
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Bring to simmer then cover and simmer for 10-15 minutes until the rice is almost tender.
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Add the milk and sugar and bring to a simmer. Simmer, covered, for 20-30 minutes, stirring occasionally until the rice is tender and the pudding has the consistency you prefer.
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Meanwhile, put the apricot halves in a saucepan with the tea bag and 150 ml cold water. Bring to simmer then simmer, covered, for 5-10 minutes until tender. Remove from the heat and discard the tea bag.
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Serve the apricots with the rice pudding.
Nutritive value per serving
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Energy: 103 kcals
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Fat: 2 g
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Carbohydrates: 20 g
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Saturated fat: 0.8 g
