My love for rice pudding or 'ruz bil haleeb' is like no other. When I was a child I remember my mother standing in the kitchen stirring a pot of rice pudding with cinnamon, cardamom and saffron.
I always like to put a twist on things or change them slightly, if your a daily reader, you might know!
This time I roasted some fresh apricots with sugar, vanilla and butter. Perfectly sweet and tender. The rice pudding was traditional but I folded some buttermilk after cooking to add a little moisture and flavour.
My vegetable garden is currently being harvested, mostly the zucchini's but some cos lettuce too...can't wait to see what I can do with those tomatoes when they are done... maybe a tomato tart?
1 cup abrorio rice
3 cups whole milk
1 cup buttermilk
80g caster sugar
1 cinnamon stick
1 vanilla been, seeds scraped
5 apricots, stoned and quartered
1/4 sup sugar
2 tbsp water
1 tsp vanilla extract
crushed pistachios, to decorate
Combine the milk, caster sugar, cinnamon and vanilla. Bring to a simmer. Add the rice and stir, reduce heat to low and cover slightly, stirring ever once in a while making sure that the bottom does not burn.
Cook for about 30 minutes. Remove from the heat and stir in the buttermilk. Spoon the pudding into bowls or glasses.
To make the roasted apricots, place the sugar, butter, vanilla and water in a frying pan over medium heat until all combined. Add the apricots and cook for about 5 minutes or until tender.
Place the apricots over the rice pudding, sprinkle with some crushed pistachios