Lebanese rice pudding with apricot compote

    1 hour 5 min

    I've got the recipe from my friend Hamid's mother - just wonderful! You might think that rice pudding is too ordinary to serve at a dinner party, but this exotic version certainly is not. Serve in individual ramekins or dessert glasses for a lovely presentation.

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    Serves: 6 

    • 125g short-grain rice
    • 375ml water
    • 1L milk
    • 150g caster sugar (more or less to taste)
    • 2 tablespoons orange flower water
    • Apricot compote
    • 1kg apricots, halved and stones removed
    • 320ml water
    • 150g sugar
    • juice of 1 lemon

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Put the rice and water in a pan and boil for about 8 minutes until the whole of the water has been soaked up. Add the milk and simmer over a low heat for about 30 minutes, stirring from time to time so that the rice doesn't stick to the bottom of the pan or burn.
    2. Once the rice is very soft (the milk should be not completely soaked up), stir in the sugar add until it has dissolved. If the rice is too dry, add some more milk. Add the orange flower water and simmer for 1 more minute. Stir the rice again well and pour it into a bowl (the rice should still be quite liquidy, the remaining liquid will be soaked up while cooling). Place it into a serving dish (or individual dishes), cover with cling film and store in the fridge.
    3. For the compote, add the apricots, water, sugar and lemon juice to a heavy pan. Cover and cook on a low heat for 10 minutes until the apricots fall apart. Leave the apricots to cool, cool completely in the refrigerator and spread over the rice pudding.

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