Yoghurt Rice Pudding with Poached Dried Apricots
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Yoghurt Rice Pudding with Poached Dried Apricots
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
1 cup long-grain white rice
2 ½ cups milk
1 vanilla bean
1 cinnamon quill
¼ cup sugar
Pinch of sea salt
Poached Apricots
1 cup dried apricots
1 cup sweet white wine
¼ cup sugar
1 vanilla bean
To Serve
2 cups Jalna Greek Sweet & Creamy Yoghurt
¼ cup roasted hazelnuts
Method
In a saucepan, combine the rice, milk, sugar, vanilla bean, cinnamon quill, and a pinch of sea salt. Stir together and place over medium-high heat. Bring to the boil, then reduce to low and simmer until the rice is tender.
In a small saucepan, combine the white wine, sugar, and vanilla bean. Bring to a simmer, then add the apricots and poach for 5 minutes.
Once the rice pudding is ready, remove the cinnamon quill and vanilla bean. Fold through the Jalna Greek Sweet & Creamy Yoghurt until well combined.
Serve the pudding topped with the poached apricots and finish with roasted hazelnuts.
