Recipes+
Ingredients
Method
1.Cook rice in a large saucepan of boiling water for 15 minutes or until tender. Drain; refresh under warm water.
2.Combine rice, apricots, honey, cinnamon and 3/4 cup of the custard in a large heavy-based frying pan over moderate heat. Cook and stir over low heat for 5 minutes or until combined and heated.
3.Reduce heat to low. Add remaining custard and the almonds; cook, stirring occasionally, for 10 minutes or until thick and creamy. Cool for 10 minutes, stirring occasionally. Remove and discard cinnamon stick.
4.Spoon rice mixture into 4×1 1/2-cup heatproof serving bowls. Top with extra custard and coconut. Serve drizzled with pomegranate molasses.
Thick pomegranate molasses has a slightly sour taste. You’ll find it at most health food shops and delicatessens. If unavailable, use honey mixed with lemon juice to taste.
Note
