Another recipe I found in my flatmate’s ‘Loving and Cooking’ cookbook. Yum, can’t wait to try this!

INGREDIENTS

  • 3 fresh apricots, stoned or 6 dried apricots, sliced
  • 90g short grain rice
  • 750ml fresh milk
  • 50g white granulated sugar
  • 6 tablespoons castor sugar

METHOD

If using dried apricots, reconstitute in just boiled ater for 15 minutes. Drain and dry the apricots. Slice the apricots (whether using dried or fresh ones).

Boil the rice in 300ml water until tender, not mushy (12-15 minutes). Add milk and simmer for 45 minutes, stiring occassionally. Add the granulated sugar and stir well. Pour the rice into ramekins. These can now be stored in the frige and reheated in the microwave just prior to use.

Arrange the slices of apricot on top, then sprinkle with caster sugar.

Grill the dishes (about 10cm under grill) until the top if bubbeling and caramelised or use a blow-torch to achieve the same effect. Serve immediately.