Indian apple rice pudding

Based on a recipe by Christine Mansfield.

Ingredients

• 100g short-grain rice
• 800ml full-cream milk
• 90ml (6 tbsp) condensed milk
• 50g mixed raisins and dried sour cherries
• 1 Granny Smith apple, peeled and coarsely grated
• 25g (3 tbsp) toasted blanched almonds, roughly chopped
• 2.5ml ( tsp) ground cinnamon

Method

Put the rice in a heavy-bottomed saucepan with the milk. Bring to the boil, reduce the heat and stir in the condensed milk. Simmer very gently for 30 minutes, or until the rice is tender and the milk absorbed. Add the raisins and cherries for the last 10 minutes of cooking time. Take the rice off the heat and stir in the apple. Serve lukewarm or at room temperature with chopped almonds and ground cinnamon sprinkled over the top.

Serves 4-6