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Golden Apricot Rice Pudding

 

33

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 tablespoons butter
or margarine, melted
3 tablespoons brown sugar
firmly packed
cup apricots, dried
halves, plumped
*
cup sugar
1 ⅓ cups milk, skim
or 2%, scalded
1 ¼ cups rice
cooked
¼ teaspoon salt
¼ teaspoon cinnamon
ground
*
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

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 28718% 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?

 

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