APRICOT RICE PUDDING
This is a smooth, rich, attractive, and elegant dessert pudding from our grandmother’s book. Rice provides textural body for the light, sweet cream, and the apricots finish the dish with a sunny faint tartness.
2 cups whole sweet milk
1 cup Ecogrown Delta Belle or Missimati
Bayou Bouquet Fragrant White Rice
3 tbsp honey
12 ounces apricot nectar
1 cup whipping cream
3 tbsp confectioners’ sugar
2 tsp vanilla extract
1½ cup snipped naturally dried apricots
½ cup roasted, salted pistachios, lightly chopped
In a medium heavy saucepan, bring milk and butter to a low boil over medium heat. Stir in rice, cover, and simmer for 20 minutes or until rice is done. Turn rice into large bowl. Blend in honey, then gradually stir in apricot nectar; let cool (most of the nectar will be absorbed).
Whip cream with sugar and vanilla until soft peaks form. Fold cream and snipped apricots into cooled rice mixture. Place in individual serving bowls, top with pistachios, and chill. Enjoy!