Prep 5 mins
Cook 1 hr 30 mins
This is a pudding for whole food-minded people, deliciously different from the traditional rice pudding. Taken from Delia Smith's Complete Cookery Course ISBN 0-563-36249-9. Cooking and preparation times are a guesstimate.
- 275 ml brown rice
- 570 ml milk
- 4 tablespoons dark brown sugar
- 1 egg, beaten
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg, grated
- 110 g dried apricots, soaked overnight then drained and chopped
- 175 g prunes, soaked overnight then drained and chopped
- 150 g natural yoghurt
- In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
- Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
- Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
- Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
- Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
- Spread the rest of the rice on top and cover this with the remaining fruit.
- Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
- At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.