Name: Brown rice pudding with dried fruit compote
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 cup (100g) medium-grain brown rice; 1 1/4 cup (310ml) rice milk; 1/4 cup (35g) seeded dried dates; 1/3 cup (50g) dried apricots; 1/4 cup (35g) dried cranberries; 1 vanilla bean; 1 cup (250ml) water; 1 tablespoon agave nectar

Ingredients

1/2 cup (100g) medium-grain brown rice

1 1/4 cup (310ml) rice milk

1/4 cup (35g) seeded dried dates

1/3 cup (50g) dried apricots

1/4 cup (35g) dried cranberries

1 vanilla bean

1 cup (250ml) water

1 tablespoon agave nectar

Method

1.Bring small saucepan of water to the boil, add rice; simmer, uncovered, 20 minutes. Drain. Return rice to pan with milk; simmer, uncovered, about 15 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes. Add more milk if necessary.

2.Meanwhile, to make compote; cut dates in half. Combine dates, apricots and cranberries in small saucepan. Split vanilla bean lengthways; scrape seeds into pan, add bean, the water and nectar. Bring to the boil. Reduce heat; simmer, uncovered, 8 minutes.

3.Serve rice pudding topped with compote. Rice pudding can be served warm or cold.

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