Whether served hot or cold this pudding is both healthy and tasty with the sweet tang of dried apricots and the nutty taste of brown rice.
1 1/2 C water
2/3 C brown rice
2 C soy milk, plain or vanilla
1/4 C sugar
2 tsp vanilla flavoring
1 tsp cinnamon
1/4 C dried apricots, chopped
Preheat oven to 350°. Bring rice and water to boil in a 2 quart pan. Reduce heat and simmer until rice is chewy in texture and water is almost absorbed (about 20 minutes). Stir rice occasionally during this time to prevent burning. In a 2 quart glass dish combine milk, sugar, vanilla and cinnamon. Add rice and apricots and stir. Bake uncovered. Stir crust into mixture every 20 minutes or so until most of the milk is absorbed. (Total cooking time is about 2 – 2 1/2 hours).
Submitted by Dorothy Fletcher
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Read more at the source: Apricot Rice Pudding
Article excerpt posted on en.intercer.net from Vegetarian recipes.