Persian Apricot Pudding

• 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

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.

brown rice, cornstarch, water, apricot halves, milk, sugar, vanilla, almond

Taken from www.food.com/recipe/persian-apricot-pudding-428610 (may not work)