Rice Pudding

Ingredients

• 150g rice

• 250ml double cream

• 250ml full-fat milk

• 2 tbsp caster sugar

• 1 vanilla pod, split

• 16 dried apricots

• 1 cinnamon stick

• ½ lemon

• 1-2 drops Rose essential oil

• 1-2 drops Wild Orange essential oil

• 50g shelled pistachios, roughly chopped

Method 1.Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.

2.Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender,

3. giving it the occasional stir.

4.Fill another pan with 300ml water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.

5.When the rice is soft, remove the vanilla pod and stir in the Rose and Wild Orange essential oil.

6.Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and serve.