Rice Pudding with Apricot Compote

Name: Rice Pudding with Apricot Compote
Yield: serves 6
Ingredients: 1 cup short-grain or risotto rice; 1 1/2 cups water; 4 1/2 cups milk; 3/4 cup sugar, or to taste; 2 tablespoons orange blossom or rose water (see pages 6 and 7); 1/2 teaspoon pulverized gum mastic (optional) (see page 6); 2 pounds apricots; 1 3/4 cups water; 3/4 cup sugar; 1 lemon

December 9, 2011

Rice pudding is a homely pudding. Topped by a fruit compote such as stewed apricots, it becomes elegant, dinner-party fare. It is also good served with rose petal jam, which you can buy in Middle Eastern stores. Gum mastic (see recipe on page 321) gives the pudding an intriguing, and to me, very delicious flavor, but it is optional. Serve the pudding cold.

Recipe notes

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