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


  • 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.

  • STEP 2

    While the rice is cooking, mix together the apricots, sugar and single cream alternative.

  • 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).

  • 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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