Brown Rice Pudding with Prunes and Apricots
|Brown rice||10 Fluid Ounce|
|Milk||20 Fluid Ounce|
|Dark brown sugar||4 Tablespoon|
|Egg||1 , beaten|
|Ground cinnamon||1⁄2 Teaspoon|
|Nutmeg||1⁄4 , grated|
|Dried apricots||4 Ounce (110 Grams)|
|Prunes||6 Ounce, both apricots and prunes soaked overnight then drained and chopped (175 Grams)|
|Yoghurt||5 Fluid Ounce (150 Milliliter)|
1 Preheat the oven to 350°F.( Gas mark 4/180°C)
2 Lightly grease a 4 pint (2 litre) casserole with butter.
3 In a thick-based saucepan bring the milk to a boil.
4 Sprinkle in the rice, stirring well.
5 Cover and cook over a very low heat for about 50 minutes or until the rice is tender.
6 Keep a constant check and towards the end of the cooking time, have a look as you might need to add some more milk.
7 Remove from the heat and stir in 3 tablespoons of the sugar along with the beaten egg, cinnamon and nutmeg.
8 Spread half the rice mixture in the prepared casserole.
9 Top this with half the fruit.
10 Spread the remaining rice on top and cover this with the remaining fruit.
11 Cover the casserole with a lid.
12 Bake in the oven for 30 minutes.
13 At the end of the cooking time, remove the pudding from the oven.
14 Spread the yoghurt over the top and sprinkle with the remaining tablespoon of sugar.
15 Serve warm.