Ingredients for Persian Apricot Pudding
- Brown Rice
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Apricot Halves
- Skim Milk
- 1/4 cup granulated sugar (or to taste)
- Vanilla Extract
- Almond Extract
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How to Make Persian Apricot Pudding
- Prepare a 1-quart shallow bowl for serving.
- Place 1/2 cup uncooked short-grain white rice in a blender. Blend until finely ground, about 1 minute.
- Transfer the ground rice to a small bowl. Add 2 tablespoons of cornstarch and 1/4 cup cold water.
- Stir the mixture until the cornstarch is completely dissolved.
- Place 1 cup of drained, pitted apricots in the blender.
- Blend until completely smooth.
- Add enough milk to the blended apricots to reach a total volume of 4 cups.
- Pour the apricot-milk mixture into a small saucepan.
- Add 1/4 cup of sugar and the rice-cornstarch mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Continue to cook and stir for 5 minutes, or until the pudding thickens to your desired consistency.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (if using).
- Pour the pudding into the prepared serving bowl.
- Let the pudding cool at room temperature for 30 minutes. Then, refrigerate thoroughly before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
102g
Fat
0g
Carbs
12g
