Persian Apricot Rice Pudding |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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) 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:
1. Have a 1qt.
2. shallow bowl handy.
3. Put the rice in blender,blending until fine.
4. Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
5. Pour the drained apricots in blender,and blend until smoothy.
6. Add just enough milk to total 4 cups (approximately 2 cups milk.).
7. Pour into a small saucepan& add sugar& the rice mixture.
8. Over medium heat,stir constantly,until it comes to a boil.
9. Cook and stir for 5 minutes.
10. Remove from heat& stir in extracts.
11. Stir to blend.
12. Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
13. When pudding is cold,serve.
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