Apricot Rice Pudding
16
16
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 116g (4.1 oz)Amount per Serving
Calories 1116% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 2mg
1%
Sodium 72mg
3%
Total Carbohydrate
7g
7%
Dietary Fiber 0g
0%
Sugars g
Protein
10g
Vitamin A 1%
•
Vitamin C 2%
Calcium 11%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
