Dessert Recipes - Apricot Rice Ring

Ingredients

• 175 g/6 oz/3/4 cup long-grain rice

• 600 ml/1 pt/2 1/2 cups apple juice

• 1 small piece cinnamon stick

• 15 g/1/2 oz/1 tbsp powdered gelatine

• 425 g/15 oz/1 large can apricots

• 3 glace (candied) cherries, halved

• 450 ml/2 cups apricot yoghurt

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Method:

1. Put the rice in a saucepan with the apple juice and cinnamon.

2. Bring to the boil, cover and cook over a very gentle heat for 15 minutes or until the rice has absorbed all the juice and is tender.

3. Remove the piece of cinnamon. Stir in the gelatine until completely dissolved. Drain the can of apricots and reserve the juice.

4. Place half a glace cherry, cut side down, in the cavity of 6 apricot halves and arrange them, rounded sides up at intervals around the base of a lightly oiled 1.2 liter/2 pt/5 cup ring mould (mold).

5. Stir the yoghurt into the rice mixture and spoon into the ring. Chill until set (about 2 hours).

6. Turn out on to a serving plate, chop the remaining apricots and place in the centre.