I am sorry, but you are going to have to stop searching through Pinterest for the latest  baby craft project, or scrolling through Instagram to find bad pictures of your ex or stop watching episode after episode of Scandal. Just for a minute. You can continue your fun after baby goes to sleep activity in just a sec.

But this is one of those recipes that I should have shared a l.o.n.g. time ago.

It is that good. I make it to this day. More for me then for the babe, but trust me she devours it as well.

It’s comforting.

It’s tropical.

It’s sweet.

It’s makes you calm down for a second.

A chunky puree with a base of sweet exotic coconut milk and brown rice which is whirled together with a pinch of nutmeg. This alone is like a sweet dessert that can almost be left along. But no. Let’s not. Let’s keep going.

Ok then. We will then take some dried apricots and cherries and heat them until all of their insides are swollen with ripe sugar. We will puree that up until it is a thick rice ribbon of edible gold. Take some time to scrape the blender. This stuff if from heaven, promise.

Then gently, oh so gently we will fold the two together.

Perfect harmony.

Apricot + Cherry + Coconut Milk + Brown Rice Pudding

Adapted from The Baby and Toddler Cookbook

1 cup organic dried Apricots
1 cup organic dried Cherries [I have also used dried prunes and dried golden raisins]
1 cup water
1/2 cup uncooked brown rice
1 1/4 cup of water
1/2 tsp nutmeg
1/2 tsp cloves
1 -2 cans organic full fat coconut milk [depending on consistency]

Bring 1 1/4 cup water in medium sauce pan to a boil. Under cold water, wash the brown rice in a strainer. Once water is boiling, add rice and stir once. Cover tightly and let simmer for 45-55 minutes. Stir once more to make sure all the water is absorbed. Let cool slightly.

Meanwhile, in small saucepan bring apricots, cherries and 1 cup water to boil on medium heat. Cook for 10-15 minutes or until the dried fruit has absorbed all the water and is about to burst.

In food processor, puree fruit mixture and all of the left over water until nice and creamy. This mixture will be thick. Scrap out everything you can into a medium bowl.

Add cooked rice, nutmeg and cloves to dirty food processor. Carefully pulse for a couple seconds and then slowly add in coconut milk. Pulsing is the key to be able to incorporate the coconut milk with the rice but also keep bigger pieces of rice kernels. The rice will suck up the coconut milk so this mixture will also be thick, depending on the consistency you want, you might need to add some additional coconut milk or water. For the younger babes, I have used 2 full cans of coconut milk and it was a very fine smooth consistency.

Scrap rice mixture into bowl with fruit mixture. Gently stir until incorporated.

Grab a bowl and spoon and eat your mommy portion. Now go back to whatever adult activity you were doing before I interrupted.