Cinnamon rice pudding with apricot compote
Rice pudding:
- 1 cup short-grain rice
- 2½ cups whole milk
- pinch of fine sea salt
- ½ cup sugar
- 1 cinnamon stick
- 1 cup light cream, plus optional extra for serving
- 1 pound ripe apricots
- 2 tablespoons butter
- 3–4 tablespoons sugar
- 2 star anise
- 1 cinnamon stick
Instructions:
The pudding tends to set when cold, so loosen the consistency with a splash of milk or a little extra cream right before serving.
- Put the rice, milk, salt, sugar, and cinnamon into a heavybased saucepan. Bring to a boil, stirring once or twice, then turn the heat to very low. Partially cover the pan and slowly simmer until the rice is tender, 45–55 minutes. Remember to stir the pudding frequently or the rice will stick and burn on the bottom of the pan. Remove the pan from the heat and let stand for 5 minutes, then stir in the cream. Keep warm.
- While the rice pudding is cooking, halve and pit the apricots, then roughly chop them. Melt the butter in a pan and add the apricots, sugar, star anise, and cinnamon. Toss over high heat just until the apricots are soft, 3–4 minutes. Pour into a bowl and let cool slightly.
- To serve, spoon the warm rice pudding into individual serving bowls or glasses and top each with a generous spoonful of the apricot compote.