Much faster to prepare than baked rice pudding, this is filled with vitamin-rich dried apricots.
APRICOT RICE PUDDING (Pantry Cooking II)
1 cup regular long grain white rice
2-1/2 cups water
1 cup diced dried apricots (6 ounces)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 cup brown sugar
1 can (12 ounces) evaporated milk
In a 2-quart saucepan, combine rice, water, apricots, salt, cinnamon, allspice, and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. When rice is cooked and water is absorbed, stir in milk. Serve warm or chilled.
