|2¼ cup||2% low-fat milk|
|1 teaspoon||Grated lemon rind|
|1 teaspoon||Vanilla extract|
|1||Egg, lightly beaten|
|2 cups||Cooked medium-grain rice, chilled|
|Vegetable cooking spray|
|Orange rind strips, (optional)|
|¼ cup||Orange juice|
|15||Dried apricots, (3 ounces)|
Combine the first 5 ingredients in a bowl; stir well. Stir in rice. Spoon into a 1-½-quart souffleÇ dish coated with cooking spray.
Bake at 350 degrees for 1-½ hours or until set. Let cool in dish for 10 minutes, and then invert rice pudding onto a serving platter. Let cool; cover and chill for at least 1 hour. Yield: 6 servings.
INSTRUCTIONS FOR PASSIONFRUIT SAUCE: Combine the frist 3 ingredients in a small saucepan, and set aside.
Cut passionfruit in half crosswise; scoop out pulp and seeds. Using the back of a spoon, press the pulp throught a sieve to remove the seeds.
Stir the passionfruit pulp into the apricot mixture, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Remove from heat, and let cool.
Place apricot mixture in fodd processor, and process until smooth. Add water, and process until well blended. Cover and chill. Yield: 1-½ cups (serving size: ¼ cup).
Per serving: 1193 Calories; 5g Fat (3% calories from fat); 20g Protein; 295g Carbohydrate; 37mg Cholesterol; 97mg Sodium Serving Ideas : Garnish with orange rind strips, if desired.
NOTES : Chilling the rice makes it sticky -- a must for this recipe. So cook the rice at least 4 hours ahead of time, and refrigerate it. Top each ½-cup serving of pudding with ¼ cup of Passionfruit Sauce.
Recipe by: Cooking Light, October 1994, page 95 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.
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