Apricot Rice Pudding
Yield
12 servingsPrep
50 minCook
40 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice
|
|
| 1 | quart |
milk, skim
|
|
| ¾ | cup |
liquid egg substitute
non-fat (equivalent to 3 eggs) |
|
| ½ | cup |
sugar
|
|
| 1 | dash |
salt
|
*
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | each |
apricots
pitted and sliced (about 1 pound) |
*
|
| 2 | tablespoons |
brown sugar
packed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice
|
|
| 0.9 | l |
milk, skim
|
|
| 177 | ml |
liquid egg substitute
non-fat (equivalent to 3 eggs) |
|
| 118 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 2.5 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 6 | each |
apricots
pitted and sliced (about 1 pound) |
*
|
| 3E+1 | ml |
brown sugar
packed |
|
Directions
Combine rice and 1½ cups non-fat milk in saucepan. Heat to boiling.
Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes.
Combine remaining 1½ cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla. Stir in apricots.
Pour into 9" square pan and set in pan of hot water. Bake at 325℉ (160℃). 30 to 40 minutes or until set.
Chill until serving time. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned.
