Lovely rice pudding - quick and easy

1 servings

Ingredients

Quantity Ingredient
200 grams Thai jasmine
1 litre Milk
3 tablespoons Sugar
1 large Bay leaf/lemon grass stem
Canned and drained apricots
A dusting of grated chocolate

Directions

TOPPING

Cook the Thai jasmine in the milk with the sugar, or to taste. If liked add a large bay leaf or lemon grass stem. Bring to the boil, stirring occasionally then turn right down to a gentle simmer and cook, uncovered for about 15-20 minutes until thick and creamy. Stir often to prevent the bottom sticking. Cool.

Serve with a spoon on top of apricots and top with a dusting of grated chocolate.

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