CookEat Recipe
Apricots over Lemon-Vanilla Rice
Milk-cooked rice under warm canned apricots and a reduced kirsch syrup.
Method
Steps
Step 1
Wash and drain the measured raw rice. Combine it with milk, salt, icing sugar, vanilla and the rind of a quarter lemon; cook gently about fifty minutes, stirring periodically, until rice is tender.
Step 2
Remove lemon rind and spread the warm rice on a serving dish. Warm canned apricots with all their packing liquid just to a boil, then lift fruit out and arrange on the rice.
Step 3
Add kirsch to the remaining apricot liquid and boil about ten minutes until slightly reduced. Pour over the fruit and rice and serve warm.
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