Creamy Rice With Double Apricots
Delight in the comforting combination of creamy vanilla soya milk-infused pudding rice, sweet apricots, and a decadent apricot compote in this delectable dessert. Creamy, aromatic, and with a hint of crunch from chopped pistachios, this treat is sure to please your taste buds and bring a touch of elegance to your table.
— Constant Cookbook
Ingredients
- 50g pudding rice
- 500ml carton long-life vanilla-flavoured sweetened soya milk alternative (we used UHT Provamel organic vanilla)
- 50g ready-to-eat dried apricots , chopped into small pieces
- 1 tbsp golden caster sugar
- 250ml carton soya single cream alternative (we used UHT Provamel Soya Dream)
- 8 tbsp apricot compote or 4 tbsp apricot conserve
- 1 tbsp shelled pistachio nuts, chopped
Instructions
- Put the rice and soya 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 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 single cream alternative.
- Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture. Spoon into 4 small tumblers or glass dishes. Cover and chill in the fridge for 30 minutes (or longer if you have the time).
- To serve, spoon two tbsp of apricot compote or 1 tbsp of conserve on top of each dessert and scatter the pistachios on top.
Yield
Serves 4
Nutrition
- Calories: 280 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.31 milligram of sodium
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