Persian Apricot Rice Pudding
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)
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INGREDIENTS
Nutrition- 1⁄4cup uncooked brown rice
- 3tablespoons cornstarch
- 1⁄3cup water
- 2(1 lb) cans apricot halves in juice, drained
- 2
- 1⁄3cup sugar
- 1tablespoon vanilla extract
- 1teaspoon almond extract
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DIRECTIONS
- Have a 1qt.
- shallow bowl handy.
- Put the rice in blender,blending until fine.
- Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
- Pour the drained apricots in blender,and blend until smoothy.
- Add just enough milk to total 4 cups (approximately 2 cups milk.).
- Pour into a small saucepan& add sugar& the rice mixture.
- Over medium heat,stir constantly,until it comes to a boil.
- Cook and stir for 5 minutes.
- Remove from heat& stir in extracts.
- Stir to blend.
- Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
- When pudding is cold,serve.
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