Jewelled Rice Pudding
butter, for greasing
900ml full fat milk
75g pudding rice
75g caster sugar
1 1/2tsp vanilla essence
50g ready to eat dried apricots
50g dried berries and cherries
grated nutmeg for sprinkling
extra thick cream and jam to serve
1. Brush the cooker pot with a little butter. Pour the milk into a saucepan, bring just to the boil then pour into the cooker pot.
2. Add the rice, sugar and vanilla; stir in the dried fruits. Sprinkle the top with nutmeg. Cover with lid and cook on low for 4 – 4 1/2 hours or until rice is tender. Don’t leave the pudding for any longer as you may find that the milk begins to separate.
3. To serve, spoon the rice pudding into individual bowls and top with spoonfuls of cream and jam.