Junior Apricot & Orange Rice Pudding

Put the Short Grain White Rice (1 cup), Non-Fat Milk (2 1/2 cups), and Ground Nutmeg (1 pinch) into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 minutes.

Stir and leave to stand for 1 minute, then return to the microwave for a further 5-6 minutes or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 minutes.

Put the Honey (1 Tbsp), Dried Apricot (1 cup), and juice from the Orange (1) into another microwaveable bowl and cook on High for 1 minute until the apricots have plumped up.

Stir the syrupy apricots, Plain Greek Yogurt (4 Tbsp), and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of Toasted Sliced Almonds (1 handful), a little more orange zest, and a drizzle of honey to taste.