Golden Apricot Rice Pudding 2 tb Butter or margarine, melted
3 tb Brown sugar, firmly packed
2/3 c Dried apricot halves, plumped
1/3 c Sugar
1 1/3 c 2% lowfat milk, scalded
1 1/4 c Cooked rice
1/4 ts Salt
1/4 ts Ground cinnamon
1/8 ts Nutmeg
2 Eggs, beaten
1 ts Vanilla
-chocolate sauce, Optional
-whipped cream, Optional
-chocolate leaf, Optional
-almonds, toasted, Optional
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. Golden Apricot Rice Pudding printer friendly version located here.
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