You will need :
1 cup of rice
1 cup of water and 1 cup of plant milk
2 cups of currants
4+2 tbsp agave nectar
pinch of cinnamon
1 tsp coconut oil
How to make it:
In a medium size pot cook the rice in 1 cup of water for about 10 min. Then add 1 cup of plant milk and let it simmer until the rice has absorbed the milk and is nice and sticky.
Add the vanilla essence and 3 tbsp of agave nectar to the rice, then mix well.
In a smaller pot heat up the currants with a splash of water and 1 tbsp of agave nectar. Let them reduce until they form a thick sauce but still have some texture.
In a small pan heat up 1 tsp of coconut oil and sauté the apricots in 1 tbsp of agave until the have candied nicely. Then sprinkle on a pinch of cinnamon.
In a serving bowl, place apricots at the bottom and then add the sweet rice and pour some of the current compote over the top. Garnish with a little cinnamon and a slice of apricot.
Makes : 4 portions