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Apricot Rice Pudding

Submitted by oldenughe

YIELD

12 servings

PREP

50 min

COOK

40 min

READY

90 min

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 116g (4.1 oz)

Amount per Serving

Calories 111 6% 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?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium