Rice Pudding with Apricots
Ingredients
- 1 cup short-grain rice
- 1 tablespoon butter
- 3 large chopped apricots
- 2 cups apple juice
- 1/2 cup milk
- 1 cup coconut milk
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 tablespoon sugar
For serving
- Toasted coconut
Preparation
Wash the rice several times and soak it for 30 minutes.
In a medium-sized thick-bottomed pot, place butter and apricots. Put on medium heat and stir with a wooden spoon for 5 minutes until softened.
Drain the rice and add it to the apricots. Add apple juice, milk, coconut milk, cinnamon stick, vanilla, and salt.
Cover the pot and cook on low heat for 25 minutes until the rice is cooked and most of the milk is absorbed.
Remove the cinnamon stick and add the sugar.
Prepare 4 individual serving dishes and place half a tablespoon of toasted coconut in each. Pour the rice pudding into the dishes.
Refrigerate for at least one hour or overnight.
Garnish with toasted coconut and serve.
