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Golden Apricot Rice Pudding

Submitted by debbie3

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 133g (4.7 oz)

Amount per Serving

Calories 287 18% of calories from fat

% Daily Value *

Total Fat 6g 9%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 82mg 27%

Sodium 181mg 8%

Total Carbohydrate 17g 17%

Dietary Fiber 1g 2%

Sugars g

Protein 14g

Vitamin A 4% • Vitamin C 1%

Calcium 9% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free