Golden apricot rice pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine, melted |
| 3 | tablespoons | Brown sugar, firmly packed |
| ⅔ | cup | Dried apricot halves, plumped |
| ⅓ | cup | Sugar |
| 1⅓ | cup | 2% lowfat milk, scalded |
| 1¼ | cup | Cooked rice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Nutmeg |
| 2 | Eggs, beaten | |
| 1 | teaspoon | Vanilla chocolate sauce, Optional whipped cream, Optional chocolate leaf, Optional 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 degrees F. 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.
Nutrition (per serving): 237 calories Saturated fat 4 g Total Fat 7 g (25% of calories) Protein 5 g (9% of calories) Carbohydrates 39 g (65% of calories) Cholesterol 85 mg Sodium 188 mg Fiber 0 g Iron 2 mg Vitamin A 1397 IU Vitamin C 1 mg Alcohol 0 g Source: USA Rice Council converted from Microcookbook 12/94