Baked rice pudding with apricots

Name: Baked rice pudding with apricots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 ml Milk; 200 g Rice Pudding; 1 washer untreated lemon; 1 pinch Salt; 150 g Whipped cream; 4 TABLESPOONS demerara sugar; 3-4 Tbsp Butter; 1 can(s) (425 ml) Apricots

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 ml Milk
200 g Rice Pudding
1 washer untreated lemon
1 pinch Salt
150 g Whipped cream
4 TABLESPOONS demerara sugar
3-4 Tbsp Butter
1 can(s) (425 ml) Apricots

Directions

1
Bring the milk to the boil, add the rice, lemon slice and a pinch of salt. Leave to swell for 30 minutes over low heat, stirring occasionally. Stir in cream, swell for another 15 minutes.
2
Pour into four ovenproof moulds. Sprinkle with sugar and spread butter in small flakes on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for five to eight minutes.
3
Drain the apricots, dice them and spread them over the food.