Brown Rice Pudding With Prunes And Apricots

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 275 ml brown rice
• 570 ml milk
• 4 tablespoons dark brown sugar
• 1 egg, beaten
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, grated
• 110 g dried apricots, soaked overnight then drained and chopped
• 175 g prunes, soaked overnight then drained and chopped
• 150 g natural yoghurt

Recipe

• 1 in a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
• 2 stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
• 3 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.
• 4 then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
• 5 next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
• 6 spread the rest of the rice on top and cover this with the remaining fruit.
• 7 cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350f or 180°c.
• 8 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.