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Rice pudding with apricot syrup (Mbatan)
Serves 6 Desserts and puddings
Ingredients
- 125g risotto or pudding rice, rinsed
- 800ml whole milk
- 1tsp rosewater
- 50g sugar
- 50g cornflour
- 15g pistachio nuts, finely chopped
For the apricot syrup
- 2tsp cornflour
- ½ x quantity qamr el deen, (see recipe, below)
For the qamr el deen (apricot and orange blossom juice) (serves 4)
- 400g apricot fruit leather sheets
- 800ml boiling water
- 1tsp orange blossom water
Method
Cook the rice with 400ml water in a large saucepan over a medium heat for 10 minutes, stirring constantly until the water is absorbed. Add the milk, rosewater, sugar and cornflour and cook, stirring constantly for another 5 minutes until all of the sugar has dissolved and the pudding is nice and thick.
Divide the pudding among 6 little bowls or glasses. Set aside and chill.
To make the syrup, mix the cornflour with 2 tbsp cold water in a little cup. Heat the qamr el deen in a pan over a medium heat and add the dissolved cornflour, stirring constantly, until the syrup is thick and coats the spoon.
Pour the apricot syrup in a thin layer over the rice pudding. Chill the dessert until cold. Serve topped with pistachios.
To make the qamr el deen
Break up the sheets of apricot leather into small pieces. Soak for 15 minutes in boiling water until soft. Purée the apricots with the soaking water and orange blossom water in a blender on the pulse setting. Blend until the drink has the consistency of a smoothie. Can also be served with ice and a scattering of pine nuts on top.
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