Creamy Rice Pudding with Roasted Apricots and Sunflower Seeds

Instructions

1. 1

   Prepare the apricots

   Preheat the oven to 210 °C. Halve and pit the apricots. Arrange them cut-side up in a small baking dish, drizzle with the lemon juice, and sprinkle with 10 g of the sugar and the cinnamon. Dot each half with small pieces of butter.

   
2. 2

   Roast the fruit

   Roast the apricots at 210 °C for 12–15 minutes, until softened and lightly caramelised around the edges. Reserve the juices that collect in the dish for serving.

   
3. 3

   Cook the rice pudding

   In a heavy-based saucepan, combine the rice, milk, the remaining 15 g of sugar, and the salt. Bring almost to a boil, then reduce the heat to low and cook for 28–32 minutes. Stir often, especially towards the end, to prevent the rice from sticking. Once the rice is tender and the pudding is thick, stir in the vanilla extract.

   
4. 4

   Toast the seeds

   While the pudding finishes cooking, add the sunflower seeds to a dry frying pan. Toast over medium heat for 2–3 minutes, stirring regularly, until fragrant and lightly golden in places. Transfer them to a plate so they stop toasting.

   
5. 5

   Portion and serve

   Divide the warm pudding among four bowls. Top with the roasted apricots, drizzle over the juices from the baking dish, and sprinkle with the toasted seeds. Serve immediately while the pudding is warm and the seeds are crunchy.