Name: Rice pudding
Yield: 4 servings
Cuisine: Boil
Ingredients: mixed dried fruit; 1.00 rooibos tea bag; 500.00 ml water; 30.00 ml honey; 8.00 apricots dried; 8.00 apples dried, rings; 10.00 ml cornflour; rice pudding; 750.00 ml milk; 190.00 ml white rice; 100.00 ml coconut; 1.00 lemon zest only; 65.00 ml sugar; 125.00 ml cream; 15.00 ml sugar; 15.00 ml mixed spice ground; 6.00 ml cloves ground; 6.00 ml cinnamon ground; nutmeg ground, pinch

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Ingredients (19)

	mixed dried fruit
1.00	rooibos — tea bag
500.00 ml	water
30.00 ml	honey
8.00	apricots — dried
8.00	apples — dried, rings
10.00 ml	cornflour
	rice pudding
750.00 ml	milk
190.00 ml	white rice
100.00 ml	coconut
1.00	lemon — zest only
65.00 ml	sugar
125.00 ml	cream
15.00 ml	sugar

SPEKULAAS SPICE

15.00 ml	mixed spice — ground
6.00 ml	cloves — ground
6.00 ml	cinnamon — ground
	nutmeg — ground, pinch

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Method:

Boil the teabag and water and leave the tea to draw. Remove the teabag and stir the honey into the tea. Add the dried fruit and bring to the boil. Reduce the heat and simmer until the fruit is tender and done, about 10-15 minutes.
Mix the cornflour with a little water and add to the fruit. Bring the sauce to a simmer. Remove from the heat and cool.
Meanwhile heat the milk in a fairly large saucepan and add the rice and coconut.
Reduce the heat and leave the mixture to simmer uncovered. Stir occasionally until the rice is done and the mixture forms a stiff porridge.
Stir in the sugar and leave the mixture to cool.
Whip the cream and sugar until stiff. Mix the spekulaas spices and fold 15 ml (1 T) of the mixture into the cream. (Store the remaining spice mixture in an airtight container.)
Fold the cream mixture into the cooled rice pudding and chill until just before serving. Serve with poached dried fruit.
Serves 4.