Indian apple rice pudding recipe Based on a recipe by Christine Mansfield, this makes a lovely change from English rice pudding. 100g (3½oz) pudding rice 800ml (1 pint 12 fl oz) full-fat milk 6 tbsp condensed milk 50g (1¾oz) mixed raisins and dried sour cherries 1 tart apple, peeled and coarsely grated 25g (1oz) toasted blanched almonds, roughly chopped ½ tsp ground cinnamon Put the rice into a heavy-bottomed saucepan with the milk. Bring to the boil then immediately reduce the heat. Stir in the condensed milk and simmer very gently for 30 minutes, or until the rice is tender and the milk is absorbed. Add the raisins and cherries for the last 10 minutes of cooking time. Take the rice off the heat and stir in the apple. Serve lukewarm, or at room temperature with some chopped almonds and ground cinnamon sprinkled over the top.