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| Cardamom and apricot rice pudding |
Serves 6
Cardamom and apricot rice pudding ingredients: 100 grams dried apricots, halved. 50 grams sultanas or raisins. 350 ml water. 1 cup short grain rice, such as Arborio. 350 ml water. 1/2 teaspoon ground cinnamon. 3-4 cardamom pods, lightly crushed. 4 cups full cream milk. 1/2 cup caster sugar. 1 teaspoon runny honey
Cardamom and apricot rice pudding recipe: Soak the apricots and sultanas in the first measure of water for 1 hour until plump. Place the rice, second measure of water, cinnamon and cardamom in a medium-sized saucepan and boil for 6-8 minutes or until most of the water has been absorbed. Reduce the heat and add the milk and fruit with the soaking liquid. Bring to a very gentle summer and continue to cook, uncovered, over a low heat for 20-25 minutes. Do not let it boil. Simmer until there is only a little liquid on top that hasn't been absorbed. Stir in the sugar and honey and cook for a further minute before removing from the heat. Cover the pan again and leave to cool so the remaining liquid can be absorbed. Transfer to a serving dish to cool completely then place in the fridge
To serve: Remove the cardamom pods and serve sprinkled with a little extra ground cinnamon. By then, the Cardamom and apricot rice pudding is ready
