Rice Pudding With Apricot Compote - cooking recipe

Ingredients

2 15 oz cans apricot halves, drained, juice reserved, 5 apricot halves pureed
1 tsp vanilla extract
5 tbsp sugar
1 tbsp custard powder (such as Bird's), mixed with 5 tbsp water until smooth
4 1/4 cup 2% milk
1 cup long grain rice
1/2 cup sliced almonds
2 sprigs fresh mint, leaves cut into fine strips
1/4 cup raisins
1/2 cup whipping cream
1 tbsp ground cinnamon

Preparation

In a saucepan, combine the apricot juice, pureed apricot, vanilla extract, and 1 tbsp sugar and bring to a boil. Stir in the custard mixture. Remove from the heat and stir in the apricots.
In a separate saucepan, combine the milk and a pinch of salt and bring to a boil. Stir in the rice and bring back to a boil. Reduce heat, cover, and simmer for 25-30 minutes.
In a small pan, toast the almonds over medium heat, stirring occasionally. When almonds are browned and fragrant, remove from heat and set aside to cool.
Stir the mint into the apricot compote. Stir the raisins, cream, and 3 tbsp sugar into the rice. In a small bowl mix the cinnamon and 1 tbsp sugar.
To serve, spoon the rice into serving dishes and top with the apricot compote. Sprinkle with almonds and some of the cinnamon sugar.