By CulinaryKizzy, member
Posted: March 12th, 2010
Rice pudding is traditional and favourite around the world. It is the easiest of pudding to make and to me is comforting and a reminder of weekends at home. Mum would cook a pot of pudding for a lazy brunch and to make it different, would add dried fruits or top with fruit compote. My favourite is dried apricot in winter. I add whole or halved apricots, sometimes figs, and let it cook through with the rice. If I feel lavish, I top it with 'Khubani ka Meetha', a simple but classic Hyderabadi dessert. The tartness of dried fruits cuts through the sweetness of rice pudding deliciously.
180 grams pudding rice [Basmati or Arborio]
1125 ml whole milk
375 ml double/heavy cream
6 tablespoons sugar or to taste
1 cinnamon stick
1 vanilla pod or pure vanilla extract
apricote compote (khubani ka meetha) and crème fraîche (or fresh berries), to serve
Combine washed rice, milk, cream, sugar, cinnamon, and vanilla [If using fresh vanilla pod, score the pod lengthways, scrape the seeds out, add to the slow cooker] in a slow cooker and cook on LOW for 4 hours, until all the liquid is absorbed and the rice is just cooked. Stir occasionally.
Spoon the cooked rice pudding into a serving dish, swirl the apricot compote into it and top with a dollop of crème fraîche. You may also serve the pudding with scattered fresh berries.
TO MAKE THE APRICOT COMPOTE (Hyderabadi Khubani ka Meetha)
12 dried apricots
1/2 cup sugar
1 cup water
Soak the apricots overnight with water and sugar. Bring the apricots with liquid to a gentle boil and cook until the apricot breaks down completely, for about 20 minutes. Check the sweetness and add sugar if needed. Pass through a sieve. Serve topped with cream or as a topping on 'Apricot and Rice pudding'.