2 Reviews

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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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

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Roxygirl in Colorado October 10, 2007
Persian Apricot Rice Pudding