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FRUITY RICE PUDDING




Source of Recipe


Carolyn Malone


Recipe Introduction


Origins Unknown


List of Ingredients




2 ½ C. cooked short-grain brown or white rice
1 ½ C. rice milk or soymilk or any milk sub
1 med. red apple, diced
1/3 C. brown sugar
½ C. dried apricots, chopped*
¼ C. dark raisins*
½ tsp. ground cinnamon
½ tsp. ground nutmeg


Recipe



In a medium saucepan, combine the cooked rice, milk, apple, sugar, apricots, raisins and cinnamon.

Cook over medium-low heat, stirring frequently, until rice is thick and fruit is tender, about 15 minutes.

Remove from the heat and let cool slightly.

Transfer the pudding to a bowl and refrigerate for at least one hour before serving.

When ready to serve, spoon the rice pudding into bowls and sprinkle some of the nutmeg over the top of each serving.

Carolyn's Note:* You can add any fruit you'd like.