Persian Apricot Rice Pudding

Persian Apricot Rice Pudding created by katew

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)

Ready In:
1hr
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@OceanIvy
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@OceanIvy
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"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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  1. katew
    Persian Apricot Rice Pudding Created by katew
    Reply
  2. katew
    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.
    Reply
  3. Roxygirl in Colorado
    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
    Reply
  4. OceanIvy
    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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