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About this recipe: Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon-spiced fresh apricot compote, to make a delicious dessert that is suitable both for family meals and for entertaining.
Cook the rice pudding as in the main recipe, then leave to cool completely. When cold, spoon into 4 lightly oiled, individual moulds or teacups, packing the pudding down firmly. Chill for about 1 hour, then turn out carefully onto serving plates. Serve with the chilled apricot compote. * Make a sweet semolina pudding with a plum compote. Heat 850 ml (1 pint + 8½ fl oz) milk with 2 tbsp clear honey and a thinly pared strip of lemon zest. Stir in 100 g (3½ oz) semolina. Stir until boiling, then add 55 g (2 oz) sultanas and reduce the heat so the mixture is just simmering. Cover the pan and simmer gently, stirring occasionally, for 20–25 minutes or until thick and smooth. To make the plum compote, combine 300 g (10½ oz) red plums, the juice of 1 orange and 1 tsp finely grated fresh root ginger in a heavy-based saucepan, and cook gently, covered, for about 20 minutes or until the plums are very tender.
Dried fruit is naturally sweet, so using it in a pudding means the sugar can be reduced to a minimum. * The combination of rice and milk works well nutritionally. Rice is a good source of starchy carbohydrate, fibre, B vitamins and iron, and milk is a good source of protein and calcium. As full-fat milk is used in this recipe, the fat-soluble vitamin A is also supplied.
A, B12, calcium * B1, B2, B6, C, niacin, copper, potassium, zinc