25 g/1 oz of butter
75 g/3 oz of rice
50 g/2 oz of white caster sugar
570 ml/1 pint of whole milk
570 ml/1 pint of coconut milk
caster sugar
nutmeg

apricot mixture
sugar
water
butter
dried apricots

METHOD

Melt the butter and gently cook the rice. Add the sugar and whole milk and mix well. Transfer to baking dish and bake in the oven for 1 hour. Take the rice out of the oven and add the coconut milk and mix well. Sprinkle a layer of sugar over the pudding and place under the grill to caramelise the sugar. Apricot mixture. Melt the sugar in a pan with some water. Slowly add the butter and bring to the boil before adding the apricots. Cook the mixture for about 20 minutes until it becomes a golden sauce. Serve the rice pudding in bowls, adding a good spoon full of the apricot mixture to the centre of each.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS