Apricot Rice Pudding

This whole week we are having much needed rain, and I must say it feels good even though kids are not having fun at all. I love rain, nature wakes up and it makes me cozy and cuddly. 
We couldn't do much of the activities but managed to watch movies, do some house cleaning and of course go shopping. 
Few days ago I saw these beautiful apricots, and honestly I bought it just to see if they taste sweet because I had my shares of apricot disappointments. 
Apricots are one of my favorite fruits, but it was really hard to get the right brand. To my surprise these were so delicious and sweet that I ate at least 5 right away. With about 10 left in my fridge yesterday morning apricot rice pudding got in my head so I had to try. 
It is very simple recipe, and great even for babies that are trying new food. I did simmer it for 40 minutes to get the right amount of nuttiness and at the same time smoothness.
If you are rice pudding lover this is something that you have to try too. Apricots are in season and even if you use any other fruit would be perfectly fine too. 
My youngest son (5 1/2 y.) already suggested strawberry or blueberry rice pudding so use your imagination and simmer it in a pot full of goodness. 
Now let me take you through the steps how to make this sweet dessert for you and your loved once. 

Apricot Rice Pudding 

Serves 4 
Ingredients:

• 3 1/2 cups of skim milk {or Whole}
• 1 cup short grain white rice
• Pinch of salt
• 4 Tbs. Sugar
• 2 tsp. vanilla extract
• 4 tbs. Heavy Cream
• 5 Apricots + 1/2 of apricot for reach serving 
• 1/2 tsp. Confectioner Sugar for the Apricot puree

Directions:

1. In a medium-sized saucepan, bring milk, rice and salt to a boil over high heat. 
2. Turn the heat on the lowest and simmer until the rice is tender, about 30-40 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. *add bit more milk if the rice is not cooked and milk evaporated.
3. Wash apricots and take the pits out; put apricot halves with 1/2 tsp. sugar in the food processor and process until it is pureed. 
4. Once the rice is almost done, 5 minutes before taking it off, turn the heat on medium high, add 2 tbs. of Vanilla extract, 4 tbs. Heavy Cream and 2 Tbs. Apricot puree; stir well.
5. Take it off the stove, cover with the lid and let it cool down for 10 minutes.
6. Add desired serving size to your serving dish and add 1 Tbs. of Apricot puree on top and place 1 half of apricot on the side. You can garnish with fresh basil or mint.  

Serve it warm or cold. 


Place it in a air tight container and keep it in the fridge for not longer then 2 days.

Notes*

• You can grill apricots before making puree or those that you will adding to the serving dish. I think it would lift the aroma and the taste of the rice pudding.
• If you are thinking that this would be great for very small children or even babies (8+ months) then read notes below:
• I would personally recommend to look if your baby is ready for whole milk.
• You can use Soy Milk, Reduced Fat milk est. 
• Also you have to process rice pudding to the smooth texture in a food processor so it would be easy for baby to swallow. You can add more milk and make it more liquidized. 
• Reduce amount of sugar (use only 1 Tbs. for whole recipe)! 

Wishing you all fantastic weekend ahead!

Sending you all warm Hugs!

Your friend,

Sandra

P.S. Thank you Meriem @Skinny Simple Recipes  for awarding me with The Versatile Blog Award.

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