Vanilla scented rice pudding with stewed apricots
- Heat the oven to 180C.
- Pour the milk into a saucepan and bring to a boil. Butter a small baking dish, then scatter the rice over the surface, adding the butter and sugar. Top with the vanilla pod, then pour on the hot milk. Bake for 45 minutes to an hour.
- Meanwhile, place the apricots and 6cm strip of lemon peel in a saucepan with the cold water. Bring to a boil and cook for 20 minutes until the apricots soften. Cool.
- To serve, spoon the rice into bowls with the stewed apricots. Serve with extra milk or cream.