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This recipe is classed as easy

Rating 2.93 / 5 (42 votes)

Prep time:
10 min, plus soaking
Cook time:
1 hr 15 min
Serves:
6

Try Allegra McEvedy’s take on firinda sutlac, a chilled vanilla and rosewater rice pudding served with spiced apricot compote and pomegranate seeds

Method

1. For the rice pudding: Put the soaked rice into a saucepan and cover with cold water. Bring pan to the boil and cook, uncovered, for about 25 minutes, or until almost all the water has been absorbed.

2. Stir in the milk and simmer gently without a lid until the mixture thickens.

3. Pour in the sugar and cook at the same temperature for a further 20-25 minutes, stirring from time to time until it begins to thicken again - it should be slightly thicker than pouring consistency, but far from solid.

4. Preheat oven to the highest temperature. Stir in the vanilla extract and rosewater, then tip the mixture into an ovenproof dish.

5. Put on the top of the very hot oven for around 15 minutes, or until the top is scalded then leave to cool.

6. For the compote: Put the dried apricots into a small saucepan with the spices, then pour over water until they are just covered. Bring to the boil then turn the heat down and simmer for 15 minutes. Transfer to a food processor and blitz to a purée.

7. Serve rice pudding at room temperature or, as they do in Turkey, slightly chilled. Top off with a scattering of pomegranate seeds.

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Latest Comment

 

Turkish delight on a plate absolutely lovely.

williamB41831 williamB41831  Posted 01 Oct 2013 11:43 AM
 

Utterly delicious.Very creamy,the spiced compote excellent addition to the taste.

PeterA56728 PeterA56728  Posted 15 Oct 2012 3:59 PM
 

Absolutely beautiful recipe so easy to make, and so inexpensive.Half the recipes ingredients make enough for 4 people.The pudding tastes as good cold as it does warm. I served it plain and cold and it was delicious it was so light and clean tasting, my husband likes it with any fruit compote as well.

Jandypandy Jandypandy  Posted 27 Sep 2012 5:25 PM