Milk Rice with Apricots

Rice cooked in milk is flavored with vanilla sugar and a cinnamon stick. During the season, it is mixed with fresh apricots, while preserved apricots can be used off-season. To make the dessert even lighter and more delicate, whipped cream is added.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 ml Milk, whole milk

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 1 piece Spices, cinnamon, ground

  • 200 g Rice, white, short grain

  • 150 ml Sweet cream

  • 400 g Apricot, raw

Steps

  1. Place a larger pot on the stove and pour in the milk. Add both types of sugar, a pinch of salt, and the cinnamon stick. Heat slowly over moderate heat until the milk comes to a boil. Stir until all the sugar is dissolved.

  2. Once the milk boils, add the rice to the pot and reduce the heat. Cook the rice slowly for 15 to 20 minutes, or until it absorbs all the liquid and becomes tender. Stir gently several times during cooking to prevent it from sticking to the bottom. Let the cooked rice cool.

  3. While the rice is cooling, prepare the remaining ingredients. First, wash and pit the apricots, then slice or dice them. Whip the sweet cream with an electric mixer until stiff.

  4. Mix the whipped cream and apricot pieces (reserving some for garnish) into the cooled rice, after removing the cinnamon stick. Divide the rice into glasses or bowls, decorate with the reserved apricot pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 361.48 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 84.59 g
    • Sugars: 32.63 g
  • Protein: 3.8 g
  • Fiber: 1.27 g

Advice

The sweet cream can be sweetened with regular or vanilla sugar. Instead of apricots, you can use peaches (nectarines) or replace fresh fruit with fruit from compote.