Persian Apricot Pudding - cooking recipe

Ingredients

1/4 cup brown rice, uncooked
3 tablespoons cornstarch
1/3 cup water
2 (16 ounce) cans apricot halves, drained (in juice)
2 1/2 cups skim milk
1/3 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

Preparation

Have a 1 quart shallow bowl ready.
Place rice in a blender container and blend until fine, about 1 minute. Place in a small bowl and add cornstarch and water. Stir to dissolve cornstarch.
Place drained apricots in blender container. Blend until smooth. Add enough milk to apricots to total 4 cups. Pour into a small saucepan.
Add sugar and rice mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 5 minutes. Remove from heat and stir in extracts.
Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.
Note: cooking time does not include chilling time.