With the Armagnac prunes this rice pudding is almost guaranteed to be an aphrodisiac. Brandy will do instead of Armagnac, dried apricots instead of the prunes, and they go really well with that Amaretto that's been hanging around in the cupboard for years.
200g pudding rice
1.2 litre milk
80g caster sugar
1¿2 vanilla pod, scraped
A good pinch of freshly grated nutmeg
300g condensed milk
12 Agen prunes, stoned
100ml Armagnac or Cognac
The night before, put the prunes in a pan with the Armagnac and a tablespoon of water, bring to the boil, simmer for 2 minutes, stirring a couple of times and remove from the heat. Store in a covered container at room temperature overnight.
To make the pudding bring the milk to the boil with the sugar, vanilla and nutmeg. Add the rice, stir well and simmer very gently, stirring every so often, for 30 minutes, or until the rice is tender; a simmering plate is always good for this. Remove from the heat and stir in the condensed milk. You can serve the pudding hot, cold or at room temperature with a spoon full of the prunes and juice on top. Reuse content