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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Rice type pudding Ingredients:
1/4 cup brown rice, uncooked |
3 tablespoons cornstarch |
1/3 cup water |
2 (16 ounce) cans apricot halves, drained (in juice) |
2 1/2 cups skim milk |
1/3 cup sugar |
1 tablespoon vanilla extract |
1 teaspoon almond extract |
Directions:
1. Have a 1 quart shallow bowl ready.
2. Place rice in a blender container and blend until fine, about 1 minute. Place in a small bowl and add cornstarch and water. Stir to dissolve cornstarch.
3. Place drained apricots in blender container. Blend until smooth. Add enough milk to apricots to total 4 cups. Pour into a small saucepan.
4. Add sugar and rice mixture.
5. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 5 minutes. Remove from heat and stir in extracts.
6. Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.
7. Note: cooking time does not include chilling time.
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