Persian Apricot Rice Pudding

Name: Persian Apricot Rice Pudding
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.25 cup uncooked brown rice; 3 tbsp cornstarch; 0.333 cup water; 2 can apricot halves in juice (1 lb); 2 cup milk; 0.333 cup sugar; 1 tbsp alcohol-free vanilla extract; 1 tsp alcohol-free almond extract

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

1 hr · Serves 8 · Easy

Method

Start cooking mode

Time: Prep 45 min · Cook 15 min · 60 min total
Difficulty: easy

1
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.
2
Pour the drained apricots in blender,and blend until smoothy. Add just enough milk to total 4 cups (approximately 2 cups milk.).
3
Pour into a small saucepan& add sugar& the rice mixture. Over medium heat,stir constantly,until it comes to a boil.
4
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.