Apricot Vanilla Rice Pudding Bake (Print version)
Apricot halves sit above softly baked vanilla rice pudding.
# Ingredients:
Ingredients
01 -
120 g short-grain pudding rice
02 -
800 ml whole milk
03 -
150 ml heavy cream
04 -
70 g caster sugar
05 -
1 tsp vanilla extract
06 -
300 g canned apricot halves, drained
07 -
15 g butter
08 -
¼ tsp ground cinnamon
# Instructions:
01 -
Heat oven to 160°C / 320°F. Use 5 g of the butter to grease a deep 1.5-liter baking dish. Rinse the rice briefly and drain well.
02 -
Mix rice, milk, cream, sugar and vanilla in the dish. Dot with the remaining 10 g butter and set the dish on a baking tray.
03 -
Bake for 45 minutes, then stir carefully to redistribute the rice and break up any early skin. The mixture will still be loose.
04 -
Arrange the drained apricot halves over the surface, cut sides up, and sprinkle with cinnamon. Return to the oven for 45–55 minutes, until the rice is tender and the pudding creamy beneath a lightly golden surface.
05 -
If rice is still firm near the end, stir gently around the fruit, add a small splash of hot milk and continue baking until tender. A little loose liquid is desirable because the pudding thickens as it rests.
06 -
Leave for 15 minutes before spooning into six bowls with some apricot in each. Serve warm, with the creamy rice visible beneath the fruit.
07 -
Cool promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly with a little milk to loosen the rice.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.