Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon-spiced fresh apricot compote.
*Cook the rice pudding as in the main recipe, then leave to cool completely. When cold, spoon into four lightly oiled, individual moulds or teacups, packing the pudding down firmly. Chill for about 1 hour, then turn out carefully onto serving plates. Serve with the chilled apricot compote.
*Make a sweet semolina pudding with a fresh plum compote. Heat 850ml milk with 2 tbsp honey and a thinly pared strip of lemon zest. Stir in ⅔ cup (100g) semolina. Stir until boiling, then add ⅓ cup (55g) sultanas and reduce the heat so the mixture is just simmering. Cover the pan and simmer gently, stirring occasionally, for about 25 minutes or until thick and smooth. Meanwhile, to make the plum compote, combine 300g ripe red plums, the juice of 1 orange and 1 tsp finely grated fresh ginger in a heavy-based saucepan, and cook gently, covered, for about 20 minutes or until the plums are very tender. Serve the semolina with the plum compote.
*Dried fruit is naturally sweet, so using it in a pudding means the sugar can be reduced to a minimum.
*The combination of rice and milk makes for a good nutritional pairing. Rice is a good source of starchy carbohydrate, fibre, B vitamins and iron, and milk is a good source of protein and calcium. As full-cream milk is used in this recipe, the fat-soluble vitamin A is also supplied.