Old-fashioned New York Style Rice Pudding
This delicious, creamy rice pudding is a real winner!
Recipe Contest 1st place winner - March 2009
Submitted by Wolfgang Hanau

Ingredients: 1 1/2 cups water 3/4 cup long grain Jasmine rice 1/4 tsp. salt 3 cups soy milk 1 cup soy cream 1/2 cup Emerald Forest Xylitol 1/2 vanilla bean, split lengthwise 6 oz chopped unbleached dry apricots 8 tablespoons toasted sliced almonds

Directions:
Boil 1 1/2 cups water, rice and salt in large saucepan. Cover pan and reduce heat to a simmer until water is absorbed; about 10 minutes. Add milk, cream and xylitol. Scrape in seeds from vanilla bean and half the chopped apricots. Add vanilla bean pod. Increase heat to medium and cook, uncovered until rice is tender and mixture thickens slightly to a soft and creamy texture, about 30 minutes. Stir occasionally.

Remove pudding from heat and discard vanilla bean pod. Pour pudding into small bowl or attractive glasses. Sprinkle each serving with additional chopped fresh or reserved dried apricots and toasted, sliced almonds. Serve warm or press plastic wrap directly over each serving and chill thoroughly.

Note: try rice milk in place of soy and Emerald Forest Erythritol in place of Emerald Forest Xylitol.

Time to Prepare: 20 minutes, plus simmer time
Yield: 4-6 servings