Apricot Rice Pudding

(Kayısılı Sütlaç)

1/3 cup short grain rice, washed and drained
1 1/2 cups water
3 cups whole milk
1 cup of half and half cream 35%
3/4 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Apricot Sauce:
8 apricots, dried, sliced
2 tbsp Sultana or Golden raisins
6 tbsp sugar
1/4 cup water

Garnish:
2-3 walnuts, crumbled or sliced almonds

To cook Rice Pudding; Bring 1 1/2 cups of water to boil, then add the rice and lower the heat. Cover and simmer for about 25 minutes (until a little water is left) in a medium size pot. Add in the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute or so. Pour into 6 small glass bowls with a ladle.

Meanwhile to prepare the apricot sauce; Cook the apricots and raisins for 2-3 minutes in water, drain. Then cook the apricots, raisins, sugar and 1/4 cup of water in the sauce pan until the water evaporates. Equally pour the sauce over the Rice Pudding. Garnish with walnuts. Serve warm or chilled.

6 servings.