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Apricot & orange rice pudding

Bowls of apricot and orange rice pudding on a dinner table

Apricot & orange rice pudding

Name: Apricot & orange rice pudding
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 4
Cuisine: British
Ingredients: 200g pudding rice; 600ml skimmed milk; big pinch ground nutmeg; 1 tbsp clear honey plus extra to serve; 140g ready-to-eat dried apricot roughly chopped; zest and juice 1 orange; 4 tbsp reduced-fat fromage frais; handful toasted sliced almonds

CJ Jackson

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Serves 4

Easy

Prep: 5 mins

Cook: 16 mins

A star rating of 2.3 out of 5.13 ratingsRate

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Rice pudding with a fruity zing – made in the microwave

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Ingredients

Nutrition

Units:

MetricUS

200g pudding rice
600ml skimmed milk
big pinch ground nutmeg
1 tbsp clear honey

plus extra to serve
140g ready-to-eat dried apricot

roughly chopped
zest and juice 1 orange
4 tbsp reduced-fat fromage frais
handful toasted sliced almonds

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Nutrition: per serving

kcal325
fat4g
saturates0.4g
carbs62g
sugars24g
fibre3g
protein13g
salt0.2g

low

Method

step 1

Put the rice and milk into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 8-10 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave, stir through the nutmeg and leave to stand for a further 2 mins.
step 2

Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

RECIPE TIPS

MAKING IT EXTRA CRUNCHY

Stir through 1 tbsp each toasted sesame seeds, pine nuts and pumpkin seeds at the end of cooking to make it extra crunchy.

MAKING IT FULL OF FIBRE

Add an extra 50g chopped prunes, dates, dried figs or cranberries along with the dried apricots.

Recipe from Good Food magazine, February 2006

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A star rating of 2.3 out of 5.13 ratings

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