Creamy rice with double apricots

• pudding rice↗50g g
• carton long-life vanilla-flavoured sweetened soya milk↗500ml ml

  alternative (we used UHT Provamel organic vanilla)

• ready-to-eat dried apricots↗50g g

  chopped into small pieces

• golden caster sugar↗ tbsp
• carton soya↗250ml ml

  single cream alternative (we used UHT Provamel Soya Dream)

• apricot↗ tbsp

  compote or 4 tbsp apricot conserve

• shelled pistachio↗ tbsp

  nuts, chopped

Step-by-step instructions

1. 1

   Put the rice and soya milk into a medium-sized saucepan, stir and bring to the boil. Reduce the heat immediately or the soya will bubble up and can easily boil over. Half cover the pan with a lid then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender. The mixture should be thick and creamy.

2. 2

   While the rice is cooking, mix together the apricots, sugar and single cream alternative.

3. 3

   Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture. Spoon into 4 small tumblers or glass dishes. Cover and chill in the fridge for 30 minutes (or longer if you have the time).

4. 4

   To serve, spoon two tbsp of apricot compote or 1 tbsp of conserve on top of each dessert and scatter the pistachios on top.