Creamy Rice With Double Apricots

Serving 4 people

110 min


  • apricot 8 tbsp apricot compote or 4 tbsp apricot conserve
  • apricots 50g ready-to-eat dried apricots, chopped into small pieces
  • golden brown sugar 1 tbsp golden caster sugar
  • milk 500ml carton long-life vanilla-flavoured sweetened soya milk alternative (we used UHT Provamel organic vanilla)
  • pistachio nuts 1 tbsp shelled pistachio nuts, chopped
  • rice 50g pudding rice
  • single cream 250ml carton soya single cream alternative (we used UHT Provamel Soya Dream)
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How to make it

  1. 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, mixtogether the apricots, sugarand single cream alternative.
  2. Remove the rice from theheat, leave to cool for 15minutes, then stir in the apricotmixture. Spoon into 4 smalltumblers or glass dishes.Cover and chill in the fridge for30 minutes (or longer if youhave the time).To serve, spoon two tbsp ofapricot compote or 1 tbsp ofconserve on top of eachdessert and scatter thepistachios on top.