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Rice Pudding With Apricot Sauce And Candied Violets

Greek.Cookery's picture
Ingredients
  Milk 700 Milliliter (1 Pint And 2 Fluid Ounce)
  Lemon verbena/2 strips lemon zest 6
  Short grain rice 2 Tablespoon
  Cornflour 1⁄2 Teaspoon, mixed to a paste
  Milk 2 Tablespoon
  Sugar 2 Tablespoon (To Taste)
  Candied violets 50 Gram (For Decoration)
For sauce
  Apricots 6 , stoned
  Sugar 2 Tablespoon
  Lemon verbena leaves/2 strips lemon zest 6
  Almond extract 1⁄16 Teaspoon
Directions

Rinse a saucepan with cold water and pour in the milk.
Add the verbena or lemon zest and rice and cook over a very low heat, stirring occasionally.
When the mixture simmers, stir the dissolved cornflour into the rice.
As the pudding thickens, stir more frequently.
When it is thick to your liking, add sugar to taste, remove the verbena leaves or lemon zest and transfer to individual serving bowls to chill.
For the sauce, puree the apricots in a processor or food mill.
Dissolve the sugar with 3 tablespoons water in a saucepan.
Simmer with the verbena leaves or lemon zest for 5 minutes.
Remove the leaves or zest, stir into the apricot puree, with the almond extract, and chill.
To serve, lap each bowl of rice pudding with the sauce and strew with candied violets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Dessert
Method: 
Dissolved
Ingredient: 
Rice
Interest: 
Healthy

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