Persian Apricot Pudding

Name: Persian Apricot Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.25 cup brown rice; 3 tbsp cornstarch; 0.333 cup water; 2 can apricot halves (16 ounce); 2.5 cup skim milk; 0.333 cup sugar; 1 tbsp alcohol-free vanilla extract; 1 tsp alcohol-free almond extract

A pudding of apricot halves, brown rice and skim milk, simmered on the stove.

20 min · Serves 8 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

1
Have a 1 quart shallow bowl ready. Place rice in a blender container and blend until fine, about 1 minute. Place in a small bowl and add cornstarch and water. Stir to dissolve cornstarch.
1 min
2
Place drained apricots in blender container. Blend until smooth. Add enough milk to apricots to total 4 cups. Pour into a small saucepan.
3
Add sugar and rice mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 5 minutes. Remove from heat and stir in extracts.
5 min
4
Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.
30 min