50g pudding rice
500ml carton long-life vanilla-flavoured sweetened soya milk alternative (we used UHT Provamel organic vanilla)
50g ready-to-eat dried apricots, chopped into small pieces
1 tbsp golden caster sugar
250ml carton soya single cream alternative (we used UHT Provamel Soya Dream)
8 tbsp apricot compote or 4 tbsp apricot conserve
1 tbsp shelled pistachio nuts, chopped
Put the rice and soya milk into a medium-sized saucepan, stir and bring to the boil. Reduce the heat immediately or the soya will bubble up and can easily boil over. Half cover the pan with a lid then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender. The mixture should be thick and creamy.
While the rice is cooking, mix together the apricots, sugar and single cream alternative.
Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture. Spoon into 4 small tumblers or glass dishes. Cover and chill in the fridge for 30 minutes (or longer if you have the time).
To serve, spoon two tbsp of apricot compote or 1 tbsp of conserve on top of each dessert and scatter the pistachios on top.
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