Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) water

  2. 1 cup(s) jasmine rice

  3. 2 tablespoon(s) sugar

  4. 3/4 teaspoon(s) salt

  5. 1/2 cup(s) apricot preserves

  6. 2 teaspoon(s) vanilla extract

  7. 1/8 teaspoon(s) ground nutmeg

  8. Fresh Fruit , (recipe follows below) 5 cup(s) milk

  9. 1 cup(s) (1/2 pint) heavy cream , whipped Ground nutmeg

  10. sprig(s) Fresh mint

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat water, rice, sugar, and salt to boiling over high heat. Reduce heat to low; cover and cook until rice is tender and all water is absorbed -- 15 to 18 minutes. Stir in preserves, vanilla, and 1/8 teaspoon nutmeg.

  2. Transfer rice mixture to medium-size bowl. Cool to room temperature, then cover and refrigerate until cold -- at least 2 hours. Meanwhile, prepare and refrigerate Fresh Fruit.

  3. To serve, stir milk into rice mixture until creamy, then fold in whipped cream. Divide pudding among 6 dessert bowls, placing at one side of bowls. Spoon Fresh Fruit at other side. Sprinkle with nutmeg and garnish with mint, if desired.

  4. Fresh Fruit: In medium-size bowl, combine 1 pint organic strawberries, quartered lengthwise, 1 ripe organic mango, peeled, pitted, and cubed, and 1 tablespoon sugar.


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