Put the rice in a saucepan and just cover with cold water. Bring to a boil, reduce the heat, cover and cook for about 15 minutes, or until the water has been absorbed. Stir the honey and cinnamon into the rice.
Grease 4 x 2/3 cup ramekin dishes. Blend the chopped, dried apricots and ginger in a food processor to make a smooth paste. Divide the paste into 4 equal portions and shape each into a flat round to fit into the base of the ramekin dishes.
Divide half the rice between the ramekin dishes and place the apricot paste on top. Cover the apricot paste with the remaining rice. Cover the ramekins with wax paper and foil and steam for 30 minutes, or until set. Remove the ramekins from the steamer and let stand for 5 minutes.
Unmold the puddings onto warm serving plates and drizzle with honey. Decorate with dried apricots and serve.
COOK'S TIP: The puddings may be left to chill in their ramekin dishes in the refrigerator, then unmolded and served with ice cream or cream.
PREPRATION TIME: 1 hour
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