Apricot and honey rice pudding

ingredients

• Apricot and honey rice pudding

  • 3/4 cup long-grain white rice
  • 1/2 cup dried apricots, finely chopped
  • 2 tablespoon honey
  • 1 cinnamon stick
  • 1 1/2 cup bought vanilla custard, plus 1/3 cup extra
  • 1/3 cup flaked almonds
  • 1/3 cup shredded coconut, toasted
  • pomegranate molasses, to serve

method

• Apricot and honey rice pudding

  • 1

    Cook rice in a large saucepan of boiling water for 15 minutes or until tender. Drain; refresh under warm water.

  • 2

    Combine rice, apricots, honey, cinnamon and 3/4 cup of the custard in a large heavy-based frying pan over moderate heat. Cook and stir over low heat for 5 minutes or until combined and heated.

  • 3

    Reduce heat to low. Add remaining custard and the almonds; cook, stirring occasionally, for 10 minutes or until thick and creamy. Cool for 10 minutes, stirring occasionally. Remove and discard cinnamon stick.

  • 4

    Spoon rice mixture into 4x1 1/2-cup heatproof serving bowls. Top with extra custard and coconut. Serve drizzled with pomegranate molasses.

notes

Thick pomegranate molasses has a slightly sour taste. You'll find it at most health food shops and delicatessens. If unavailable, use honey mixed with lemon juice to taste.