Home / Dessert Apricot and Rice Pudding
4/5 cup (200ml) tinned apricot halved in syrup
½ cups (380ml) NESTLÉ IDEAL EVAPORATED MILK
90g NESTLÉ Dessert & Cooking Cream
zest of 1 lemon
100g long-grain pudding rice
2 tablespoons (30ml) castor sugar
2 tablespoons (30ml) butter, diced
6-10 pecan halves
Preheat the oven to 140˚C.
Drain the apricots, keeping the syrup in a separate container.
Divide the apricots by setting 6-10 halves aside for the topping.
Cut the remainder in half and set aside.
Put the NESTLÉ IDEAL EVAPORATED MILK, NESTLÉ Dessert & Cooking Cream, water, apricot syrup and lemon zest in a saucepan.
Bring to a simmer, then stir in the rice, halved apricots and castor sugar.
Remove from the heat.
Transfer the mixture to a shallow ovenproof dish and dot the butter on top.
Bake for 30 minutes, then stir well and cook for a further 30 minutes, until the pudding is soft and creamy and a golden skin has formed on top.
It should still be soft enough to place the apricots set aside earlier gently into the mixture on top with the cut side up.
Place a ½ teaspoon of smooth apricot jam in each apricot centre with half a pecan in each (or chopped, if you prefer and return to oven for a further 15-20 minutes to melt the jam and finish baking.
During the cooking process, check every few minutes to avoid the pudding getting too dry.
Once ready, cool for 10 minutes then serve with NESTLÉ Dessert & Cooking Cream.