Home Cooks > Recipes > Rice Pudding with Fresh Apricot Sauce

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Ingredients

(Makes 4 to 5 servings)

PUDDING:
1/2 cup Arborio rice, do not rinse
3 cups Pearl® Creamy Vanilla Organic Soymilk
1 teaspoon pure vanilla extract
1/2 cup honey
Pinch sea salt
Scant pinch cinnamon
Scant pinch ground ginger

APRICOT SAUCE:
4 to 5 fresh apricots, halved, pitted, diced
1/2 cup dry white wine
Pinch sea salt
1 tablespoon honey
Grated zest of 1 fresh lemon
2 tablespoons shelled hempseeds, lightly pan toasted`

Instructions

  1. Place all rice pudding ingredients in a heavy pot over medium-low heat and bring to a boil. Cover and reduce heat; simmer until rice is quite creamy and the liquid has become thick, stirring frequently, for as long 1-1/2 hours.
  2. While the rice simmers, make the apricot sauce. Combine all apricot sauce ingredients, except hempseeds, in a saucepan over medium-low heat. Cook, uncovered, until the apricots break down and the sauce gets creamy, about 20 minutes.
  3. To serve, spoon rice pudding into individual dessert cups and spoon some apricot sauce on top. Serve warm and sprinkle with hempseeds just before serving.

  4. Recipe courtesy of Christine Pirello, star of a PBS television show.

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