Combine brown rice, light coconut milk, vanilla and honey in an uncovered saucepan on medium low heat. Gently stir every five minutes or so and allow to cook until pudding is heated through and begins to thicken. Once pudding has almost reached your desired consistency, add the apricots and almonds. Cook for another two or three minutes then remove from heat. I like my rice pudding extra thick, so I cooked mine for about thirty minutes total.