Ingredients:
1/4 cup uncooked brown rice
3 tablespoons cornstarch
1/3 cup water
2 (1 lb) cans apricot halves in juice, drained
About 2 cups milk (enough milk plus apricot puree to equal 4 cups total liquid)
1/3 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
Directions:
Prepare a 1‑quart shallow bowl and set aside.
Place the uncooked brown rice in a blender and process until it is finely ground.
Transfer the ground rice to a small bowl, add the cornstarch and the 1/3 cup water, and stir until the cornstarch is dissolved and the mixture is smooth.
Put the drained apricot halves into the blender and puree until smooth.
Add just enough milk to the apricot puree so that the total volume of liquid from the puree plus milk equals 4 cups (this will be approximately 2 cups of milk depending on the puree yield).
Pour the apricot–milk mixture into a small saucepan, then add the sugar and the rice–cornstarch mixture.
Over medium heat, cook the mixture, stirring constantly, until it comes to a gentle boil.
Continue to cook and stir for about 5 minutes, until the pudding thickens to a creamy consistency.
Remove the saucepan from the heat and stir in the vanilla and almond extracts until evenly combined.
Pour the pudding into the prepared bowl, let it cool at room temperature for about 30 minutes, then refrigerate until fully chilled.
When cold, serve the pudding.
Servings: 8
Preparation time: 45 minutes
Total time: 60 minutes