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Persian Apricot Rice Pudding
At a Glance
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 1 hr
- Servings
- 8.00 serving(s)
Categories
- Dessert
Cuisine
- Persian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Persian Apricot Rice Pudding brings together 1/4 cup uncooked brown rice, 3 tablespoons cornstarch, 1/3 cup water in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 8 servings.
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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
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Instructions
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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