Apricot Rice Pudding
liquid egg substitute
non-fat (equivalent to 3 eggs)
pitted and sliced (about 1 pound)
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.