Creamy rice with double apricots
- Good Food team
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Serves 4
Easy
Total time: 1 hr and 50 mins
Ready in 2 hours
A star rating of 3.6 out of 5.3 ratingsRate
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Proof that you can make a simple dairy-free pudding for all the family to enjoy!
Dairy-free
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Ingredients
Nutrition
Units:
MetricUS
-
50g pudding rice
-
500ml carton long-life vanilla-flavoured sweetened soya milk
alternative (we used UHT Provamel organic vanilla)
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50g ready-to-eat dried apricots
chopped into small pieces
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1 tbsp golden caster sugar
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250ml carton soya
single cream alternative (we used UHT Provamel Soya Dream)
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8 tbsp apricot
compote or 4 tbsp apricot conserve
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1 tbsp shelled pistachio
nuts, chopped
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Nutrition: per serving
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kcal280
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fat15g
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saturates1g
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carbs30g
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sugars6g
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fibre2g
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protein8g
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salt0.31g
low
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Method
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step 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.
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step 2
While the rice is cooking, mix together the apricots, sugar and single cream alternative.
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step 3
Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture. Spoon into 4 small tumblers or glass dishes. Cover and chill in the fridge for 30 minutes (or longer if you have the time).
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step 4
To serve, spoon two tbsp of apricot compote or 1 tbsp of conserve on top of each dessert and scatter the pistachios on top.
Recipe from Good Food magazine, February 2003
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A star rating of 3.6 out of 5.3 ratings
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