1/4 cup cooked rice
3 tablespoons cornstarch
3/8 cup water
2 x 400g cans apricot halves in juice, drained
2 cups of milk (approx)
3/8 cup Chelsea White Sugar
1 teaspoon vanilla essence
1 teaspoon almond essence

1 Have a shallow bowl handy.
2 Blend the drained cooked rice.
3 Pour into a small bowl & add cornstarch and water, then stir to dissolve the cornstarch.
4 Put the drained apricots into a blender and blend until smooth.
5 Add just enough milk to total 4 cups (approx 2 cups)
6 Pour into a saucepan and add Chelsea White Sugar to the rice mixture
7 Over a medium heat, stir constantly until the mixture begins to boil. Cook for 20 minutes.
9 Remove from heat and stir in vanilla and almond essences.
10 Pour into dessert bowls and serve cold.