Apricot Rice Pudding with Almonds
Treat yourself to this delicious and wholesome bowl this weekend using our Apricot Jam and some toasted, slivered almonds
Prep time: 10 minutes
Cooking time: 40-45 mins
Serves: 1
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50g pudding rice500ml milk50g ready-to-eat dried apricots, chopped into small pieces1 tbsp golden caster sugar250ml cream8 tbsp of our Apricot Jam1 tbsp of roasted, slivered almonds1 bay leaf1 Jar Folláin Apricot Jam
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- Put the rice and milk into a medium-sized saucepan, stir and bring to the boil
- Reduce the heat immediately or the soya will bubble up and can easily boil over
- Half cover the pan with a lid, add the bay leaf, then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender. The mixture should be thick and creamy
- While the rice is cooking, mix together the apricots, sugar and cream
- Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture
- To serve, spoon two tbsp of Folláin Apricot Jam, and scatter the almonds on top
Ingredients
- 50g pudding rice
- 500ml milk
- 50g ready-to-eat dried apricots, chopped into small pieces
- 1 tbsp golden caster sugar
- 250ml cream
- 8 tbsp of our Apricot Jam
- 1 tbsp of roasted, slivered almonds
- 1 bay leaf
- 1 Jar Folláin Apricot Jam
Method
- Put the rice and milk into a medium-sized saucepan, stir and bring to the boil
- Reduce the heat immediately or the soya will bubble up and can easily boil over
- Half cover the pan with a lid, add the bay leaf, then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender. The mixture should be thick and creamy
- While the rice is cooking, mix together the apricots, sugar and cream
- Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture
- To serve, spoon two tbsp of Folláin Apricot Jam, and scatter the almonds on top
