Apricot pudding

• 150 GRAM ROUND GRAIN RICE
• 3 CUPS MILK
• 1 CUP CONDENSED SWEET MILK
• 4 TBSP SUGAR
• 1/2 TSP CINNAMON POWDER
• 1/2 TSP NUTMEG POWDER
• 4 CLOVES
• 1 TSP VANILLA SUGAR
• 25 GRAM BUTTER

• 250 GRAM DRIED APRICOTS, soaked overnight
• 1/2 CUP RUM
• 1/2 CUP CRÈME FRAÎCHE
• 110 GRAM SUGAR
• 4 EGGS

Bring the milk to the boil; add the rice, the cinnamon, the cloves and the nutmeg; simmer for 30 minutes. Add the sugar, the butter, the vanilla sugar and the condensed milk and simmer for 15 minutes more.

This is a recipe from Venezuela. Diez y nueve de abril: in Caracas on the 19th of April 1810, the First Republic of Venezuela was launched, meaning the start of independence from Spain but not yet the end of problems, as fighting went on. Click on culinary calendar for more links between cooking and historical events.

Puree the apricots and mix the puree with the other ingredients. Pour the mixture in a greased pudding mold, put the mold in a layer of water and bake the pudding 45 minutes at 180 degrees Celsius.

This recipe was inspired by the book "Apricots on the Nile" by Colette Rossant.

This is a recipe from Egypt. On 25 January 2011, there was a revolution in Egypt, which started with demonstrations on Tahrir Square in Cairo and has led among others to the deposing of President Mubarak.