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    You are in: Home / Recipes / Persian Apricot Pudding Recipe
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    Persian Apricot Pudding

    Average Rating:

    4 Total Reviews

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    • on May 12, 2014

      I had fun playing around with this recipe. First I used long grain jasmine rice which was whirled in a coffee mill. Arrowroot replaced cornstarch and I used a combination of frozen peaches and mango. Whole milk for skim and most importantly, since this is Persian I replaced the vanilla extract with rosewater and orange blossom water. The top of the pudding was garnished with toasted pistachios. Easy to make and very adaptable depending on which fruit you have on hand. Did not bring the milk to the boil but almost to the boil to avoid burning. Made for Recipe Swap #88 in Australian/NZ forum.

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    • on June 14, 2010

      This was very interesting, beautiful color and interesting texture - not completely smooth but not like rice pudding either, somewhere in-between. I didn't care for it because I do not like almond extract, but other family members liked it. I think you could also make this with other canned fruits. Made for ZWT6.

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    • on June 13, 2010

      This was really, really good! Followed the directions to the letter, and was rewarded with a very tasty dessert. Thnx for sharing, yet again, your recipe, morgainegeiser. Made for the Voracious Vagabonds of ZWT 6.

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    • on June 08, 2010

      This is a very good recipe. I made it as written. The directions are very easy to follow and the color is beautiful. I really liked the apricot flavor and the extracts made for more great taste and a wonderful aroma. Thanks for sharing. Made for ZWT 6.

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    Nutritional Facts for Persian Apricot Pudding

    Serving Size: 1 (219 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 174.2
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 1.5 mg
    Sodium 50.9 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 2.0 g
    Sugars 25.5 g
    Protein 4.1 g

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