Recipe - Rapido Rice Pudding

180 g Pudding rice
1 l Milk
120 g Dried apricots; chopped
60 g Sultanas
1 Bay leaf
One half teaspoon Ground nutmeg
Grated rind and juice of 1
orange
15 g Soft brown sugar
Ground cinnamon

Place the rice, milk, apricots, sultanas, bay leaf, nutmeg, orange rind and
juice and sugar in a medium nonstick saucepan. Heat this rice mixture
until it is almost boiling, then reduce the heat and gently simmer,
uncovered, for 3040 minutes or until the rice is tender. Ensure you stir
the rice occasionally to prevent sticking and if the pan becomes too dry
add a little more milk. This rice pudding can be served warm or chilled,
spooned into bowls and sprinkled with a little cinnamon.

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