Sweet Rice with Herbs
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Apricot (stoned and diced)
- ⅔ cup Risotto
- 1 cup water
- 1 Tbsp butter
- 1 cup 2% milk
- ¼ cup caster sugar
- 0.333 cup soft light brown sugar
- 1 Tbsp Pistachio (finely chopped)
- rosemary
- rosemary (to garnish)
Preparation steps
1.
Place the rice, water and butter in a saucepan and bring to the boil. Reduce to a simmer and let the rice absorb the water, stirring occasionally, until all of it has been absorbed.
2.
Meanwhile, combine the rosemary sprigs, milk and caster sugar together in a separate saucepan.
3.
Bring to a simmer over a medium heat then add to the rice once it has absorbed all the water. Cook over a low heat for 10-15 minutes, stirring occasionally, until rich and thick.
4.
Meanwhile, pre-heat the grill to hot. Sprinkle the diced apricot with the soft light brown sugar.
5.
Grill on a lined baking tray until lightly caramelised. Remove and allow to cool a little.
6.
Stir the chopped pistachios into the rice pudding then spoon into serving bowls. Top with the apricots and garnish with a few rosemary leaves before serving.
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