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

    Average Rating:

    2 Total Reviews

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    • on February 06, 2011

      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.

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    • on October 10, 2007

      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

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    Nutritional Facts for Persian Apricot Rice Pudding

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.7
     
    Calories from Fat 22
    13%
    Total Fat 2.4 g
    3%
    Saturated Fat 1.4 g
    7%
    Cholesterol 8.5 mg
    2%
    Sodium 35.4 mg
    1%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 20.8 g
    83%
    Protein 3.1 g
    6%

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