200 g semi-whole rice
5 ripe apricots, cleaned, stoned and quartered (and 1 more for garnish)
50 ml agave syrup (and some for garnish)
180 ml almond milk
the seeds of half a vanilla pod
almond flakes, for garnish
Makes 6-8 servings.
Cook the rice in plenty of filtered water until slightly overcooked. Drain and transfer into the bowl of a food processor and process for about 1 minute. Add the apricots, agave, almond milk and vanilla and process on medium-high speed until smooth. Divide into bowls or glasses and refrigerate for at least 2 hours. Top with fresh apricot wedges, almond flakes and a little agave nectar and serve.