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Apricot & orange rice pudding

Rice pudding with a fruity zing - made in the microwave

  • Prep: 5 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 325
  • Carbohydrates 62
  • Saturated Fat 0.4
  • Sugar 24
  • Protein 13
  • Fat 4
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 325
  • Carbohydrates 62
  • Saturated Fat 0.4
  • Sugar 24
  • Protein 13
  • Fat 4
  • Fibre 3
  • Salt 0.2

Ingredients

  • 200g pudding rice
  • 600ml skimmed milk
  • big pinch ground nutmeg
  • 1 tbsp clear honey, plus extra to serve
  • 140g ready-to-eat dried apricots, roughly chopped
  • zest and juice 1 orange
  • 4 tbsp reduced-fat fromage frais
  • handful toasted sliced almonds

Tip

Making it extra crunchy
Stir through 1 tbsp each toasted sesame seeds, pine nuts and pumpkin seeds at the end of cooking to make it extra crunchy.

Making it full of fibre
Add an extra 50g chopped prunes, dates, dried figs or cranberries along with the dried apricots.

Method

  1. Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.

  2. Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

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