KIRIBATH WITH PEAR, CASHEW AND APRICOT SALAD

This Sri Lankan combination of sweet coconut rice and sour dried fruits in honey is heavenly comfort food on a cold day. For the dried fruits you can use apricots, mango, pears, sultanas, dates, cherries or cranberries. Kiribath can also be left to cool and cut into squares and eaten with mango purée and fresh fruits or simply on its own with a cup of coffee. As with all rice dishes, rice should be cooled quickly and put into the fridge within an hour of cooking. Serves 4–6 125g basmati rice or Asian red rice 6 dried apricots 4 dried pear halves 50g cashews or pistachios 4 Medjool dates, pitted 400ml coconut milk 1tsp vanilla extract 2tsp raw mild honey or maple syrup, plus 2tbsp for serving 1Soak

the rice in cold water for 30 minutes. Soak the apricots, pears and nuts in hot water from a kettle for 20 minutes, while you prepare the dried fruit salad. 2Cut

the dates into 5mm pieces and put into a bowl. If they are very sticky do this with a wet knife. 3Remove

the fruit and nuts from the water and cut the fruits into 5mm pieces and add to the dates. 4Drain

the rice and put it into a pan with 200ml of water and cook, according to the packet instructions, until it is just done. Then add the coconut milk a little at a time until you achieve a pourable consistency and continue to cook for a further five minutes, adding the vanilla and honey or maple syrup to taste. 5Remove

from the heat and pour into small glasses to serve. Top with the dried fruit and a drizzle of honey or maple syrup. Serve straight away.