Instructions: Place the rice, milk, apricots, sultanas, bay leaf, nutmeg, orange rind and juice and sugar in a medium non-stick saucepan. Heat this rice mixture until it is almost boiling, then reduce the heat and gently simmer, uncovered, for 30-40 minutes or until the rice is tender. Ensure you stir the rice occasionally to prevent sticking and if the pan becomes too dry add a little more milk. This rice pudding can be served warm or chilled, spooned into bowls and sprinkled with a little cinnamon.

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