Brown Rice Pudding With Prunes and Apricots

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READY IN: 1hr 35mins
SERVES: 4-6
YIELD: 1 pudding
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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