RCI-DS.001.0413.001
Persian Apricot Rice Pudding
I found this recipe online, and 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!
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- 3 tablespoons
- ⅓ cup
- (1 lbs) cans apricot halves in juice2 unitdrained
- 2 cups
- ⅓ cup
- 1 tablespoon
- 1 teaspoon
Method
1
Rinse the brown rice under cold water until the water runs clear, then drain well.
2
Bring ⅓ cup water to a boil in a saucepan, add the rinsed rice, and reduce heat to low.
20 minutes
3
Cover and simmer the rice for 20 minutes until tender and water is absorbed.
4
Whisk cornstarch with 3 tablespoons of the milk to create a smooth slurry with no lumps.
5
Pour the remaining milk into a separate pot and bring to a gentle simmer over medium heat.
6
Stir the cornstarch slurry into the simmering milk, stirring constantly to prevent lumps from forming.
2 minutes
7
Add the cooked rice and sugar to the milk mixture, stirring frequently to blend evenly.
5 minutes
8
Chop the drained apricot halves into bite-sized pieces and fold them into the rice pudding.
9
Remove from heat and stir in the vanilla extract and almond extract until fully incorporated.
10
Pour the pudding into serving bowls or a shallow dish and let cool to room temperature, then refrigerate for at least 30 minutes before serving.