Recipe

Apricot and honey rice pudding

Enjoy the creaminess of sweet honey rice pudding, with delicious apricots, coconut and almonds swirled throughout.

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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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.

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