Rice Pudding with Apricot Compote

• 1 cup short-grain or risotto rice
• 1 1/2 cups water
• 4 1/2 cups milk
• 3/4 cup sugar, or to taste
• 2 tablespoons orange blossom or rose water (see pages 6 and 7)
• 1/2 teaspoon pulverized gum mastic (optional) (see page 6)
• 2 pounds apricots
• 1 3/4 cups water
• 3/4 cup sugar
• 1 lemon

1. Boil the rice in the water for 8 minutes, or until the water is absorbed.
2. Add the milk and simmer over very low heat for about 30 minutes, stirring occasionally to make sure that the bottom does not stick and burn.
3. When the rice is very soft and the milk not entirely absorbed, add the sugar and stir until dissolved.
4. If it is a bit dry, add a little more milk.
5. Add the orange blossom or rose water, or a mix of the two, and cook for a minute longer.
6. Turn off the heat, sprinkle on the mastic, if using, and stir very well before pouring into a serving bowl.
7. There should still be quite a bit of liquid.
8. It will be absorbed as the pudding cools; the result should be creamy.
9. Pour the pudding into a wide serving dish and chill in the refrigerator, covered with plastic wrap.
10. For the apricot compote, wash the apricots, cut them in half, and remove the pits.
11. Put them in a large heavy-bottomed pan with the water, sugar, and lemon juice.
12. Cook, covered, over low heat for 10 minutes, or until the apricots fall apart.
13. Let the fruit cool, then chill it in the refrigerator before spreading it over the rice pudding.

shortgrain, water, milk, sugar, orange, apricots, water, sugar, lemon

Taken from www.epicurious.com/recipes/food/views/rice-pudding-with-apricot-compote-373135 (may not work)