Rice Pudding with Apricots

Yield: 6 servings

Preparation time is 20 minutes

Ingredients

• 125 grams fast-cooking rice (4 ounces)
• 250 millilitres of boiling water (1 cup)
• 375 millilitres of whole milk (1 ½ cups)
• 125 grams of sugar (4 ounces)
• 30 grams of sugar for the meringue (1 ounce)
• 15 millilitres of butter (1 tablespoon)
• 2 egg whites
• 2 egg yolks
• 100 grams of dried, diced apricots (3 ¼ ounces)

Directions

1. Preheat the oven to 350 degrees Fahrenheit
2. In a medium saucepan over a medium heat bring the water to a boil. Add the rice and cook it until al dente, still slight firm in the middle and certainly not soggy.
3. In a separate medium pan over a medium-high heat, scald the milk and add the diced apricots. Remove the pan from the heat. Drain the rice. Pour the milk over the rice, add the sugar and the butter. Add the egg yolks. Mix continually until the eggs are well incorporated. Pour the rice mixture into a buttered baking dish and cook it in the oven at for about 20 minutes.
4. In a separate bowl, whip the egg whites with the sugar to make meringue. Once the pudding is cooked, put the meringue on top and caramelize it under the broiler.
5. Garnish the pudding with maple syrup or a caramel sauce and apricot coulis.