Ingredients

	125 g Pudding Rice, Dried (Short Grain)
	1 3/4 serving(s) (1/4 pint) Milk, Skimmed, 1 litre
	50 g Sugar, Light Brown, unrefined, to taste
	3 tablespoons Fromage Frais, Very Low Fat, Plain
	400 g (as purchased) Apricots, in Juice, Drained, halves, drained
	1 leaf/leaves Bay Leaf, Dried, or cinnamon stick

Instructions

• Put the rice, milk, brown sugar and bay leaf or cinnamon stick, if using, into a large non-stick saucepan. Bring to the boil slowly, stirring.
  
  
• When the milk is boiling, turn down to a gentle simmer, stirring occasionally until the milk has reduced and the rice has thickened. How long you need to cook it will depend on which rice you use, but generally, allow 20-30 minutes.
  
  
• Remove from the heat and cool. Remove the bay leaf or cinnamon stick, if using. When cold, fold in the fromage frais.
  
  
• Divide the apricots between four sundae glasses and spoon the rice pudding on top. Alternatively, put the rice on the base and the fruit on top.