1 large apple, peeled, cored, and cut in
1/2 inch dice
4 pears, peeled, cored, and cut in 1/2
1/4 cup water
4 tbsp honey
1 tsp pure vanilla extract
1/8 tsp ground cinnamon
1 pound kiwis, peeled and roughly chopped
1 tsp sugar
In a medium-sized saucepan, combine the
rice and milk. Bring to a boil. Reduce the heat and simmer for 1 hour.
Set aside. Meantime, in a second medium saucepan, combine the apples,
pears, water, honey, vanilla and cinnamon. Bring to a boil, reduce the
heat, and simmer for 10 minutes, or until quite tender but not mushy. In
a food processor bowl or blender, combine the kiwis and sugar. Puree
until smooth. Strain to remove the seeds if desired. Combine the rice
and fruit mixtures thoroughly. Serve warm or at room temperature with
the kiwi sauce.
This delicious dessert could also be
served warm for breakfast. The brown rice gives a chewy, nutty flavor
that complements the fruit. For a softer texture, cook the rice for
10-15 minutes longer. The sauce is very tasty, but this pudding could be
served without it.