Back to recipes
Spiced rice pudding
Not so flash for those on strict diets, but a great dessert for a cold winter's night!
Preheat oven to 150°C.
Put apricots in a stainless steel pain with 1 tablespoon of sugar and the sherry. Place on the heat and simmer gently for 10 minutes, then whiz in a food processor.
Put rice, milk, cream, remaining 2 tablespoons of sugar, cinnamon and nutmeg in a deep pot and place on the heat. Stir well and bring gently to the boil. Spread out whizzed apricots in the bottom of the rice pudding dish.
As soon as the milk and cream mixture comes to the boil, remove cinnamon stick and spoon it on top of the apricots. Bake in preheated oven for around 1 hour 15 minutes or until rice is cooked.
For the chocolate sauce, place caster sugar, water and cocoa in a small saucepan and bring to the boil. Take off the heat and stir in broken chocolate. Stir until dissolved and warm briefly before serving with the rice pudding.
|