Rice pudding with honey soaked fruit and pistachios

Method

1. Put all the rice pudding ingredients in a large heavy-based saucepan, bring to a gentle simmer and cook, stirring often, for 45-60 minutes until the rice is al dente. Keep an eye on it once it starts to thicken up as it can catch on the bottom of the pan. If the rice starts to dry out before it’s ready, add extra milk.
2. Meanwhile, put the honey, 200ml water, orange zest and juice in a pan over a medium heat. Add the cinnamon stick(s) and bring to a simmer. Add the fruit, reduce the heat and cook for 2-3 minutes, letting the mixture steam but not bubble. Turn off the heat and leave the fruit to steep until the rice is ready.
3. Once the rice pudding is al dente – cooked but still with a little bite – turn off the heat, cover the top with a piece of cling film directly touching the surface to stop a skin forming, then leave it to rest. Drain the fruit in a sieve set over a bowl to catch the juices. Set the fruit aside and return the juices to the pan. Bring to the boil and reduce for around 10 minutes until syrupy. To serve, divide the rice pudding among bowls. Top with a couple of spoonfuls of the dried fruit, a generous drizzle of the syrup and a scattering of pistachios.
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