Total Time
1hr
Prep 45 mins
Cook 15 mins

I found this recipe online,anf had to post it here.I really really,really love recipes like this. My dad is from England,so he loves his rice pudding,and this is a really,nice twist on the plaid version! Hopefully,you and your family or guests will enjoy it as well! 8) (Prep time includes refrigerating)

Ingredients Nutrition

Directions

  1. Have a 1qt.
  2. shallow bowl handy.
  3. Put the rice in blender,blending until fine.
  4. Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
  5. Pour the drained apricots in blender,and blend until smoothy.
  6. Add just enough milk to total 4 cups (approximately 2 cups milk.).
  7. Pour into a small saucepan& add sugar& the rice mixture.
  8. Over medium heat,stir constantly,until it comes to a boil.
  9. Cook and stir for 5 minutes.
  10. Remove from heat& stir in extracts.
  11. Stir to blend.
  12. Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
  13. When pudding is cold,serve.
Most Helpful

I used white rice and re the cooking time - I feel there must be a typo - may be the poster of the recipe meant 15 minutes instead of 5. No rice, let alone brown can be cooked in 5. I took this into consideration and cooked mine for 15 minutes after seeing white hard crunchy bits after 5. With the longer cooking and my homemade apricots there was a great result - a bit like risotto meets custard.

katew February 06, 2011

I am leaving comments only in case someone else tries this. My brown rice (pulverized quick cook) never cooked in the sauce, leaving little hard bits of undissolved rice. It tasted like a good apricot sauce and I ate it warm regardless the first night, but the next day you really notice the uncooked rice. Roxygirl

Roxygirl in Colorado October 10, 2007