Apricot Rice Pudding
|Short grain rice||6 Ounce (175 Grams, 0.75 Cup)|
|Water||1 Pint (150 Milliliter, 1.25 Cup)|
|Milk||1 Pint (500 Milliliter, 2.5 Cup)|
|Castor sugar||1⁄2 Pound (225 Grams, 1 Cup)|
|Powdered gelatin||1 Ounce (25 Grams, 0.25 Cup)|
|Fresh apricot||2 Pound (1 Kilogram)|
|Kirsch/Gin||3 Fluid Ounce (75 Milliliter, 3/8 Cup)|
|Double cream||1⁄4 Pint (150 Milliliter, 5/8 Cup)|
1 Put the rice and half of the water in a pan and boil until the water has been absorbed.
Then add the milk and simmer for 25 minutes.
2 Preheat the oven to 180Â°C, 350Â°F,gas4.
3 Add 75 g (3 oz) ft cup) of the sugar, and the gelatine to the hot rice mixture.
Stir well until completely dissolved.
4 Meanwhile, place the apricots and the remaining water and sugar in a shallow dish and bake in the oven for 20 minutes.
5 Liquidize or mash 8 apricots in their syrup.
Add the kirsch or gin to the puree and then blend the puree into the rice 6 Whip the cream and fold into the rice.
7 Place the rice mixture in a greased 2 litres (3 pints) (7 1/2 cups) jelly or charlotte mould, and set in the refrigerator for about 2 hours until firm.
8 Turn out the pudding on to a flat dish and decorate the top with apricots.
Place the remain ing apricots on the dish around the moulded pudding and serve.