Persian Apricot Pudding

1. 1

   Have a 1 quart shallow bowl ready.

2. 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. 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. 4

   Add sugar and rice mixture.

5. 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. 6

   Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.

7. 7

   Note: cooking time does not include chilling time.

* Per serving · 4 servings · Values may vary.

No additional tips available.