Golden Apricot Rice Pudding
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine, melted |
|
| 3 | tablespoons |
brown sugar
firmly packed |
|
| ⅔ | cup |
apricots, dried
halves, plumped |
*
|
| ⅓ | cup |
sugar
|
|
| 1 ⅓ | cups |
milk, skim
or 2%, scalded |
|
| 1 ¼ | cups |
rice
cooked |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
chocolate sauce
optional |
* |
| 1 | x |
whipped cream
optional |
*
|
| 1 | x |
chocolate
leaf, optional |
*
|
| 1 | x |
almonds
toasted, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 45 | ml |
brown sugar
firmly packed |
|
| 158 | ml |
apricots, dried
halves, plumped |
*
|
| 79 | ml |
sugar
|
|
| 315 | ml |
milk, skim
or 2%, scalded |
|
| 296 | ml |
rice
cooked |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
chocolate sauce
optional |
* |
| 1 | x |
whipped cream
optional |
*
|
| 1 | x |
chocolate
leaf, optional |
*
|
| 1 | x |
almonds
toasted, optional |
*
|
Directions
Drizzle butter evenly into 6 individual oven-proof molds.
Sprinkle with brown sugar; arrange apricots evenly over brown sugar.
Stir sugar into milk; add rice.
Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots.
Place molds in 13 X 9-inch pan with about 1-inch hot water; bake at 350℉ (180℃). 20 to 25 minutes, or until custard is set.
Unmold immediately; let cool.
To serve place pudding on plate.
If desired, spoon chocolate sauce on plate around pudding and garnish with whipped cream, chocolate leaves and toasted almonds.
