Apricot Brown Rice Pudding

I make hot rice cereal for my boys at least a couple of times a month. As much as they love oatmeal, they love rice cereal almost as much. Tender brown rice with sweet apricots and honey simmered in milk is a breakfast that I would happily eat every week. The apricots add a great deal of sweetness to this dish that balances the heartier brown rice nicely.

I try to make rice cereal with brown rice when possible. (I typically cook the rice the night before and then store it in the fridge until I need it.) I've made this with Jasmine rice as well and it is sweeter, with a softer texture. It definitely tastes more like a dessert that way.

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!

Click here for printable recipe

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