Creamy Rice With Double Apricots Recipes

Steps:

• Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
• When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

Steps:

• Preheat the oven to 300 degrees F.
• In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
• Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

Steps:

• Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then chop.
• Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18-20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.

Steps:

• In a hot heavy bottom pan heat butter and oil
• Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
• Add zest and water simmering covered over low heat for 20-25 minutes
• Fluff with fork and season with salt and pepper
• Top with cashews and garnish with fresh basil

Steps:

• 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.

Steps:

• Fill each apricot half with a dollop of creme fraiche. Sprinkle with pepper and top with cilantro sprigs.

Steps:

• Boil rice in water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.
• Reduce heat to very low and cook, covered and undisturbed, 12 minutes more.
• Stir in cream, sugar, vanilla, and salt and simmer, stirring, 2 minutes.
• Stir 1 cup fruit into pudding and serve topped with remaining fruit.

Steps:

• In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
• Add curry powder and rice and cook,stirring, for 1 minute.
• Add chicken broth and salt.
• Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
• Reduce heat to as low as possible.
• Cook,covered,about 10-15 minutes more.
• Remove from heat.
• Let stand 5 minutes.
• Stir in raisins, apricots and almonds and serve.