- Place all rice pudding ingredients in a heavy pot over medium-low heat and bring to a boil. Cover and reduce heat; simmer until rice is quite creamy and the liquid has become thick, stirring frequently, for as long 1-1/2 hours.
- While the rice simmers, make the apricot sauce. Combine all apricot sauce ingredients, except hempseeds, in a saucepan over medium-low heat. Cook, uncovered, until the apricots break down and the sauce gets creamy, about 20 minutes.
- To serve, spoon rice pudding into individual dessert cups and spoon some apricot sauce on top. Serve warm and sprinkle with hempseeds just before serving.
Recipe courtesy of Christine Pirello, star of a PBS television show.