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Reserve 4 of the dried apricots, then chop the rest. Mix eith the sultanas and set aside. Using a swivel style vegetable peeler, cut wide strips of rind from the lemon. Place the lemon rind strips, rice, milk, and sugar in a pan and bring to the boil, then reduce the heat and simmer for 12-15 minutes, stirring often. Stir in the dried fruit, divide between serving serving bowls and set aside to cool slightly. To make the apricot glaze, squeeze 1 Tbsp of juice from the lemon into a small pan. Stir in 2 Tbsp of water, then add the jam. Bring to the boil, stirring, until the jam has melted, then immediately remove from the heat. Leave for a few minutes to cool and thicken slightly, then pour over the rice. Decorate each with a dried apricot and a mint sprig.
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