Name: Persian Apricot Rice Pudding
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1/4 cup uncooked brown rice; 3 tablespoons cornstarch; 1/3 cup water; 2 (1 lb) cans apricot halves in juice, drained; 2 cups milk (approx.); 1/3 cup sugar; 1 tablespoon vanilla extract; 1 teaspoon almond extract

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Recipe by OceanIvy

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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:

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ingredients

¹⁄₄ cup uncooked brown rice
3 tablespoons cornstarch
¹⁄₃ cup water
2 (1 lb) cans apricot halves in juice, drained
2 cups milk (approx.)
¹⁄₃ cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

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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photo by katew

2/8/2011

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review by katew

2/6/2011

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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review by Roxygirl in Colorado

10/10/2007

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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creation by OceanIvy

7/24/2002

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)