Brown Rice Pudding With Prunes And Apricots

1. 1

   In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.

2. 2

   Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.

3. 3

   Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.

4. 4

   Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.

5. 5

   Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.

6. 6

   Spread the rest of the rice on top and cover this with the remaining fruit.

7. 7

   Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180u00b0C.

8. 8

   At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.

* Per serving · 4 servings · Values may vary.