Recipe Connection: Apricot Rice Fool
Apricot Rice Fool
Serves 4-6 (heart healthy and quick)
If you would like an even healthier dessert, use low-fat plain yogurt instead of cream. I did this and it's AMAZING!
115 g (4 oz) dried apricots
150 ml (1/2 pint) orange juice
575 ml (1 pint) fresh milk
25 g (1 oz) caster sugar (if using granulated use a little bit more)
50 g (2 oz) ground rice
300 ml (1/2 pint) whipping or double cream lightly whipped
1
Place the apricots and orange juice in a sauce pan, bring to a boil, cover and simmer gently for 5 min. Allow to cool and then puree.
2
Place the milk and sugar in a saucepan and gradually stir in the ground rice. Bring to the boil gradually, stirring all the time and then simmer very gently for 6 minutes (or according to the pack instructions), stirring from time to time. Remove from heat and allow to cool. Fold in a tablespoon of the apricot puree.
3
Fold the whipping cream into the rice mixture - if the rice seems quite thick, it would be an idea to fold in a tablespoon of the cream first, to loosen the mixture. Divide the remaining apricot puree between glass desert dishes or wine glasses and then spoon the rice mixture on top. Chill until ready to serve.
4
Enjoy! :)
I'm really looking forward to this. I think M will like because the fruit part is in puree form and less obtrusive.
Serves 4-6 (heart healthy and quick)
If you would like an even healthier dessert, use low-fat plain yogurt instead of cream. I did this and it's AMAZING!
115 g (4 oz) dried apricots
150 ml (1/2 pint) orange juice
575 ml (1 pint) fresh milk
25 g (1 oz) caster sugar (if using granulated use a little bit more)
50 g (2 oz) ground rice
300 ml (1/2 pint) whipping or double cream lightly whipped
1
Place the apricots and orange juice in a sauce pan, bring to a boil, cover and simmer gently for 5 min. Allow to cool and then puree.
2
Place the milk and sugar in a saucepan and gradually stir in the ground rice. Bring to the boil gradually, stirring all the time and then simmer very gently for 6 minutes (or according to the pack instructions), stirring from time to time. Remove from heat and allow to cool. Fold in a tablespoon of the apricot puree.
3
Fold the whipping cream into the rice mixture - if the rice seems quite thick, it would be an idea to fold in a tablespoon of the cream first, to loosen the mixture. Divide the remaining apricot puree between glass desert dishes or wine glasses and then spoon the rice mixture on top. Chill until ready to serve.
4
Enjoy! :)
I'm really looking forward to this. I think M will like because the fruit part is in puree form and less obtrusive.