Recipe by Elmotoo
This is a great variation on a Eastern European Jewish Dessert or side dish.
Top Review by Sydney Mike
After reading the recipe carefully, I opted for Chef Dudo's use of quick-cooking rice, since brown rice, for me, takes quite a bit longer than 20 minutes to cook properly (thought another time I'd like to try partially cooking brown rice before adding it (to cook the final 20 minutes)! Anyway, we were very pleased with the resulting dessert ~ I used the indicated prunes, peaches, pears & apricots (which I always have on hand) & then added an additional 1/2 cup of dried cranberries just 'cause I like them so much! I always enjoy using dried fruits like this & will certainly be keeping this recipe around! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]
- 1⁄2 lb mixed dried fruit (prunes, peaches, pears apricots, raisins)
- 1⁄2 cup brown rice
- 4 tablespoons honey
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2 cups boiling water
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup water
Directions See How It's Made
- Wash fruit in hot water; drain well.
- Combine fruit with rice, honey, seasonings and water.
- Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
- Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
- Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
- Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
- Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.