By Alethea Mauro
It’s that time of year when the apricot tree in my backyard is overflowing with beautiful ripe fruit and I am trying to think of 101 ways to use them all before they rot. My husband has a bit of a thing for ‘le rice’ and I am always nagging him about not eating highly processed packaged desserts so instead I have started making him batches of creamed rice in the slow cooker – its more economical and it has to be way better for you than the stuff in the supermarket! Adding some beautiful fresh stone fruit is a nice addition to a classic dessert.
2 cups white rice (I use short grain)
2 litres full cream milk
2 cups of water
12 ripe apricots
2 tsp ground cinnamon
2 tsp vanilla bean extract
1 cup raw sugar
40g butter, chopped
1/3 cup pistachios (optional)
Cinnamon sugar for garnish (optional)
Rinse and drain rice in a colander. Wash the apricots, remove the seeds and dice into chunks.
Add all the ingredients, except the pistachios and cinnamon sugar, into the slow cooker bowl. Turn the slow cooker to high.
The creamed rice will take 3-4 hours to cook. You want approx 2/3 of the liquid to be absorbed – it is ideal that there is some moisture still so that it doesn’t become to claggy once cooled. If the mixture is looking to dry and the rice has not reached the right constistency add extra water as needed.
Once it is cooked, remove the slow cooker bowl from the heating element , stir through the pistachios (They add a bit of crunch) and allow to cool. Spoon rice into storage containers/ramekins and sprinkle with the cinnamon sugar.
Store the creamed rice in the fridge for up to 3 days.