Dairy Free Strawberry & Apricot Delight


Dried apricots have the water removed, so they are more intense in sweetness & flavor
If you are using fresh apricots, double the amount compared to the dried apricot weight

With only 5 ingredients, this recipe is a snap to make. It is a bright & happy flavor. It sparkles with warm sunshine and is a great choice for the school lunchbox. This flavor is always better with ripe local strawberries but frozen ones will do just fine. I use good quality dried apricots for this recipe. The Sunny Delight Brand is free from sulphites but you can use whatever you have. If using fresh apricots, you will need to double the quantity of the dried ones to get enough flavor in your rice pudding. The dried ones have the water removed and are more concentrated in sweetness and flavor compared to the fresh ones. This recipe calls for 4.5 oz of dried apricots so you will need about 9 oz of fresh ones. This fruit rice pudding flavor would pair beautifully with an orange, lemon or vanilla flavored gelato, frozen dessert or yogurt on top.


What you will need:


2 medium sized pots with lids, a long metal spoon, an immersion or upright blender, measuring cups or kitchen scales (if you have one), a wire whisk (if you have one), a small knife, a heat proof/food safe container with lid, a strainer set into a small bowl


Ingredients:


35 oz strawberries

15 oz Calrose medium grain rice

1 + 12 oz coconut milk (14 oz in a regular size can)

12 oz brown sugar

4.5 oz dried apricots (or 9 oz fresh apricots)

Farmers' Markets are a great source for the freshest in season strawberries.
If you have a choice, choose fresh local strawberries from your local Farmers' Markets

Directions:

  1. Place the Calrose rice into the strainer that sits inside a bowl. Rinse the rice in water and strain. Repeat 2 more times. Set aside to drain.

  2. Using a small knife, cut the dried apricots into small pieces and set aside.

  3. In a medium sized pot place the strawberries, 1 cup of water and 6 oz of brown sugar. Place the pot over a medium heat and bring to a medium boil, covered.

  4. In the second medium sized pot, place 32 oz of water and 1 oz of coconut milk. Bring the pot to a boil, covered. Once it boils, add the rinsed and drained Calrose rice. Stir the rice to ensure that it isn't stuck to the bottom of the pot. Turn the heat to the lowest setting and cover. Set a timer for 20 minutes.

  5. Once the strawberries come to a boil, using an immersion blender or upright blender, puree the strawberry sauce. Add 12 oz of coconut milk, 12 oz of water, 6 oz of brown sugar along with the chopped dried apricots. Allow the sauce to come back to a medium boil. Then, reduce the heat to a slow simmer and continue to cook, covered.

  6. After the rice has cooked 20 minutes, turn off the heat and allow it to continue to cook and to absorb more liquid, for an additonal 10 minutes, covered.

  7. After the 10 minutes rest time, add the hot cooked Calrose rice to the hot strawberry sauce. Using a wire whisk blend the rice thoroughly, breaking up any clumps of cooked rice. Bring the mixture back to a medium boil. Then pour your rice pudding into a heat proof/food safe container.

  8. Allow your Strawberry & Apricot Fruit Rice Pudding to cool on the counter or on a wire rack for 15 to 20 minutes, covered. Now you can place it in the fridge to cool completely, or you can spoon yourself up a piping hot bowl of it and enjoy.

  9. Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings: Basic Techniques and Basic Ingredients posts for more tips and tricks on how to make your very own pudding.

  10. My rice puddings will keep in the fridge for up to 2 weeks, covered. Or, you can portion and package them into smaller freezer grade containers to enjoy at a later time. They will keep for months in the freezer.

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