1/2 cup almonds
1/4 cup sesame seeds
1 1/2 cups water
2 cups water
1/4 teaspoon sea salt
1 1/4 cups sweet brown rice, washed
1/4 cup brown rice syrup
1/3 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/2 cup dried apricots, diced
1 1/2 tablespoons ginger root, candied, chopped
2 tablespoons dried apricots, diced
2 tablespoons almonds, toasted, glazed
Blend almonds, sesame seeds, and the first measure of water (1 1/2 cups) in blender until smooth (about 3 minutes).
In pressure cooker, combine blended almond/sesame milk, the second measure of water (2 cups), salt, and rice.
Seal cover on pressure cooker and bring up to pressure. Begin timing at this point and adjust heat to maintain pressure (use a flame tamer to prevent burning). Cook for 50 minutes.
Remove pot from heat; release pressure before opening.
Stir the remaining custard ingredients into the cooked rice.
Garnish individual servings of pudding if desired with candied ginger, apricots, and toasted, glazed almonds.