Apricot Rice

Tonight we discovered something kind of yummy.  We had a bunch of very sweet and over-ripe apricots given to us.  So we decided to blend them up and use them in a sauce for something.  Well, one thing didn’t lead to another and we ended up making something completely other than what we had talked about.

We did however blend the apricots and pour it into some steamed rice (white will present the flavor the best, but we used brown).  Subtle, sweet, and almost orangey (is that a word?).  Add some raisins or nuts or serve as is for a healthy, easy, but flavorful side to a mild chicken or fish main course.  Personally, I recommend two small apricots (they’re usually pretty small anyway) per cup of cooked rice.  The nice thing about this is that you can always add more, so start low.  If you have very ripe apricots with good flavor, you don’t need to add anything, but if you find it’s not sweet enough to your taste, add a little bit of honey when you blend the apricots.

I’m hoping to try this a few more times over the next few days adding some different flavors like cinnamon and ginger.  Oh, and by the way, I would not recommend trying this with canned apricots, but if you do, let me know how it is.