PERSIAN APRICOT PUDDING
Grrrrrgh!
Course : Puddings
From: HungryMonster.com
Serves: 8
 

Ingredients:

1/4 Cup brown rice
3 tablespoons cornstarch
1/3 Cup water
2 pounds cans apricot halves (packed in juice)
2 1/2 cups skim milk (approximately)
1/3 Cup sugar
1 tablespoons vanilla extract
1 teaspoon almond extract
 

Preparation:

Have 1 qt. shallow bowl ready. Place rice in blender container and blend until fine, about 1 minute. Place in small bowl and add cornstarch and water. Stir to dissolve cornstarch. Place drained apricots in blender container. Blend until smooth. Add enough milk to total 4 cups (This will take approximately 2 « cups milk.). Pour into small saucepan. Add sugar and rice mixture. 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. Pour pudding into a bowl. Let cool at room temperature for 30 minutes, then chill thoroughly. Serve cold.

 

Nutritional Information:

1752 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 418g Carbohydrate; 0mg Cholesterol; 38mg Sodium