I made this rice-pudding on a day I have leftover rice from a previous meal. It felt like a waste to thrown it away, so in came this tasty pud!
The rice pudding part of the recipe isn’t overly sweet, because it gets balanced by the sweetness of the apricots. Obviously, you can adjust the agave nectar quantity to suit your preferences!
The apricot also give a nice fresh touch which contrasts nicely with the richness and milkiness of the rice pudding – there is a method to the madness!
▪ Type: Vegetarian (can be made vegan if using non-dairy milk and greasing agent)
▪ Approx. Preparation time: 10 mins
▪ Approx. Baking time: 20 mins
▪ Approx. Resting/cooling time: 30 mins in the freezer or 45 mins in the fridge
▪ Serves: 4
- 1 cup uncooked white rice OR 2 cups already cooked white rice
- 2 cups milk
- 8 small perfectly ripe appricots
- 1 small teaspoon unsalted butter
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Wash and cut the apricots into small pieces. Put equal amounts of apricot at the bottom of your serving pots, and set aside for later.
- Optional: cook the rice, if it isn’t already cooked.
- Heat the butter on high heat in a medium-sized pan.
- When the butter starts to melt, add the rice and stir for a minute.
- Add the milk, the agave nectar, vanilla extract, and spices and stir. Bring to a simmer and reduce the heat to a medium heat.
- Leave to simmer for about 20 minutes, or until most of the milk has been absorbed by the rice.
- Remove the pan from the heat, remove the cinnamon stick and leave aside on the kitchen counter to cool.
- When the rice has cooled down, add equal amounts of rice on top of the apricots inside the serving pots.
- Pop in the freezer for about 30 minutes or in the fridge for at least 45 minutes to chill.
- Serve chilled.