Persian Apricot Rice Pudding

Description

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! Hopefully, you and your family or guests will enjoy it as well!

Ingredients

• ¼ cup uncooked brown rice
• 3 tablespoons cornstarch
• ⅓ cup water
• 2 (1 lbs) cans apricot halves in juice, drained
• 2 cups milk (approx.)
• ⅓ cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

Procedures

1. Have a 1 qt shallow bowl handy.
2. Put the rice in blender, blending until fine.
3. Pour into small bowl, add cornstarch and water, stir to dissolve the cornstarch.
4. Pour the drained apricots in blender, and blend until smooth.
5. Add just enough milk to total 4 cups (approximately 2 cups milk).
6. Pour into a small saucepan and add sugarand the rice mixture.
7. Over medium heat, stir constantly,until it comes to a boil.
8. Cook and stir for 5 minutes.
9. Remove from heat and stir in extracts.
10. Stir to blend.
11. Pour pudding into a bow,and allow to cool at room temperature for ½ hour, then chill.
12. When pudding is cold,serve.