Apricot Brown Rice Pudding
Yield: 3 servings
3 cups cooked brown rice, white rice can also be used
1 1/4 cups milk
3 tablespoons honey, plus more for topping if desired
pinch of kosher salt
15 dried apricot halves, chopped small, about 3/4 cup worth
Optional: sliced almonds for topping
Combine
all ingredients in a medium saucepan and bring to a boil. Reduce heat
to medium low and simmer, stirring frequently, until the milk is mostly
absorbed and the rice mixture has thickened. This should take about 5-6
minutes. Divide mixture into bowls and top with almonds and an
additional drizzle of honey, if desired. Enjoy!
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