Apricot Compote & Rice Pudding

I haven’t made rice pudding for years. But the idea of a cold sweet pud to go with the in season apricots I sourced @tablehurst.farm this week just seemed to be the right choice.

Rice Pudding with Apricot Compote

How to make it:

1. Simmer the apricots with the rest of the ingredients. I added the vanilla extract in the final few minutes of warming.

2. Let the compote cool in the fridge overnight to let it set a little into a jammy texture.

3. To make the rice pudding, simply heat the rice with the water in a pan until nearly absorbed. 

4. Add the milk and simmer gently for about 30 minutes. When the milk is not quite absorbed (it will absorb more when cooling so do not over do it at this stage!) 

5. Add the sugar and orange flavouring and stir for a couple of minutes before taking off the heat promptly. 

6. Transfer to a sealed container and refrigerate.

What you will need:

For the compote:

10 apricots skinned and sliced

1/2 tablespoon of sugar

1/2 teaspoon of cinnamon (I used @seasonedpioneers )

A good squeeze of lemon juice

2 tablespoons of water

1 teaspoon of vanilla extract (I used @foodie_flavours )

For the pudding:

100g arborio rice

200 mls of water

500mls of milk (I actually used @rudehealth almond milk)

100g as per the recipe (although I reduced this by 50% and that’s sweet enough for me)

1 teaspoon of orange blossom water or orange extract (I used @foodie_flavours)