Apricot and Sultana Rice Pudding

1. 1

   Reserve 4 of the dried apricots, then chop the rest.

2. 2

   Mix eith the sultanas and set aside.

3. 3

   Using a swivel style vegetable peeler, cut wide strips of rind from the lemon.

4. 4

   Place the lemon rind strips, rice, milk, and sugar in a pan and bring to the boil, then reduce the heat and simmer for 12-15 minutes, stirring often.

5. 5

   Stir in the dried fruit, divide between serving serving bowls and set aside to cool slightly.

6. 6

   To make the apricot glaze, squeeze 1 Tbsp of juice from the lemon into a small pan.

7. 7

   Stir in 2 Tbsp of water, then add the jam.

8. 8

   Bring to the boil, stirring, until the jam has melted, then immediately remove from the heat.

9. 9

   Leave for a few minutes to cool and thicken slightly, then pour over the rice.

10. 10

    Decorate each with a dried apricot and a mint sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.