½ cup medium-grain rice
2 tbsp caster sugar
3 cups low-fat milk
1 tbsp cornflour, blended with ¼ cup apricot juice
825 g can apricot halves in juice, no added sugar
1 generous pinch ground nutmeg
- Preheat oven to 180°C (160°C fan forced). Lightly grease a shallow 6-cup capacity casserole dish or 23cm pie plate. Soak the rice in boiling water for 5 min, then drain. Combine eggs, sugar and milk. Stir in rice.
- Pour into the casserole dish, bake for 20 min. Remove from oven and stir. Add the cornflour mixture and the apricots, discard remaining juice. Sprinkle top with nutmeg. Return to oven. Bake for a further 20-25 min until rice is tender.