Milk rice with sugar crust and apricots

Name: Milk rice with sugar crust and apricots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 l Milk; 7-10 Tbsp Salt; 125 g Rice Pudding; 1 can(s) (425 ml) Apricots; 4 TABLESPOONS demerara sugar; 3-4 Tbsp Butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 l Milk
7-10 Tbsp Salt
125 g Rice Pudding
1 can(s) (425 ml) Apricots
4 TABLESPOONS demerara sugar
3-4 Tbsp Butter

Directions

1
Bring milk and 1 pinch of salt to the boil. Stir in rice and let it swell on low heat for 30-35 minutes.
2
Drain the apricots and cut them into cubes. Pour rice pudding into 4 ovenproof moulds or 1 large mould. Sprinkle evenly with sugar and spread butter in flakes on top.
3
Bake in the preheated oven (electric oven: 225 °C/recirculating air: 200 °C/gas: level 4) for 5-6 minutes until the sugar caramelises. Serve rice pudding warm with the apricots.