Ingredients
|
2 1/2
|
cups
|
water
|
|
1
|
cup
|
Mahatma® Jasmine Rice
|
|
3/4
|
cup
|
sugar
|
|
3/4
|
tsp
|
salt
|
|
3/4
|
cup
|
apricot preserves
|
|
1
|
tsp
|
vanilla extract
|
|
1/8
|
tsp
|
ground nutmeg
|
|
1
|
pint
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fresh strawberries, hulled and quartered
|
|
1
|
|
ripe mango, peeled, pitted and cubed
|
|
|
|
sugar, to taste
|
|
1/2
|
cup
|
milk
|
|
1
|
cup
|
heavy cream, whipped
|
|
|
|
ground nutmeg (optional)
|
|
|
|
fresh mint sprigs
|
Cooking Directions
In a 2-quart saucepan, heat water, rice, sugar, and salt to a boil. Reduce heat to low, cover and simmer for 15 minutes. Stir in preserves, vanilla, and nutmeg. Pour this mixture in a medium bowl. Cool. Cover and refrigerate.
Meanwhile, prepare fruit and sprinkle with sugar. Set aside.
To serve, stir milk into rice mixture until creamy, then fold in whipped cream. Divide in 6 dessert bowls. Top with fresh fruit: sprinkle with nutmeg and garnish with mint.