Arborio Rice Pudding With Amaretto-Apricot & Toasted Almond Topping

Let me tell you about a little something that's going to change your life.

The rice pillow.

You heard me right - it's a pillow stuffed with uncooked jasmine rice, and it's amazing. You heat it up in the microwave for 2 1/2-3 minutes, and it stays hot for a long time.

Maybe you've heard about them before, but I hadn't. Eric (blush) showed me one his dad's wife made him that was adorned in moose fabric. I knew I had to have one, so luckily she made one for me as well, which is good because I can't sew or knit or anything like that.
Now Eric and I can sit together, with our rice pillows, and watch old episodes of Matlock after dining at the early bird special at Golden Corral.

So anyway, lately I've been carrying this rice pillow around the house, hugging it to my chest, draping it around my neck, etc. It keeps me nice and toasty. I even tried stuffing it into the front pocket of my hoodie, but then I ripped the pocket completely off so don't try that.

Do you know what my favorite part is about the rice pillow? It smells like hot, toasty rice when you heat it up. Who doesn't like the smell of rice cooking? This is a problem though, because it's been making me crave lots of rice lately.

Fried rice sounds good to me. Risotto sounds good also. Sushi. Rice cereal. Rice cakes. Chicken and wild rice soup. Rice pudding...

Yeah, I've been jonesing for some rice pudding lately. My favorite kind of rice to use for rice pudding is arborio, because it makes it incredibly creamy. Keeping with the Italian theme, I made a topping with chopped dried apricots, amaretto, toasted almonds, brown sugar and cinnamon. The topping provided a sweet, salty and crunchy finish to the creamy rice pudding.

I know it doesn't look like much, but this was a delicious dessert that was easy to prepare, and believe it or not, light.

Arborio Rice Pudding With Amaretto-Apricot & Toasted Almond Topping (Recipe by Me)

4 1/4 cups reduced fat or skim milk
3/4 cup arborio rice, uncooked
1/3 cup granulated sugar
1 teaspoon vanilla extract

1/4 cup finely chopped almonds (I used salted)
3 tablespoons water
2 tablespoons amaretto liqueur
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped apricots

Combine milk, rice and sugar, in a large saucepan, over medium-medium high heat, and bring to a boil, whisking frequently. Reduce heat to medium low, and cook for 30-35 minutes, stirring occasionally, until rice is soft, and most of the liquid has absorbed; stir in vanilla extract. Cool rice to room temperature, then chill in the refrigerator until cold.

To make the Amaretto-Apricot & Toasted Almond Topping: place almonds in a small saucepan over medium heat, and cook for 3-4 minutes, stirring frequently until fragrant and golden; remove from pan. Into saucepan combined water, amaretto, brown sugar and cinnamon, and bring mixture to a boil, stirring frequently; stir in apricots and cook for 4 minutes or until liquid is absorbed and apricots are soft. Stir toasted almonds into apricot mixture.

Top rice pudding with a spoonful of apricot-almond mixture.

Makes 6 servings