Ah rice pudding; another dessert that I fell in love with last year while pregnant. It fits the ‘cold and creamy’ bill exactly, if served cold. But I’d never made it from scratch before now, and I don’t know why because it is very simple to make and infinitely less expensive!
I wanted to create a recipe that even a lazy cook would want to attempt. Whenever we cook rice to accompany our dinner, we always use our rice cooker. It gives me a sense of accomplishment to ‘put some rice on’. No need to tend to it after that, it is done and will be waiting for us when we are ready!
So I decided that wouldn’t it be cool to ‘put some apricot rice pudding on’ and have dessert smashed before I even began dinner? This recipe is definitely for people who want a luxurious dessert, but only have a few moments to put something together. It is also great for an easy dessert when entertaining too, because it is so easy to scale up or down, whatever the occasion.
The apricots become jammy and the whole thing is so creamy and filling. It can be eaten warm, straight out for the rice cooker after dinner, or can be chilled and eaten cold, which is my favourite. What is your favourite way to eat rice pudding?
Rice cooker apricot rice pudding
Ingredients
- 1 cup Arborio rice
- 3 cups milk
- ½ cup caster sugar
- ½ cup diced dried apricots
- Pinch of cinnamon
- Greek yoghurt or cream, to serve
Directions
- Place rice, milk, sugar, apricots and cinnamon in rice cooker and stir. Cook the rice in the cooker.
- Once finished, stir through yoghurt or cream to add creaminess. This is equally delicious warm or cold.
pumpkin and pear 