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Golden Apricot Rice Pudding

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Butter or margarine - melted

    2. 3 tablespoons 45ml Brown sugar - firmly packed

    3. 2/3 cup 97g / 3.4oz Dried apricot halves - plumped

    4. 1/3 cup 65g / 2 1/3oz Sugar

    5. 1 1/3 cups 315ml 2% low-fat milk - scalded

    6. 1 1/4 cups 200g / 7.1oz Cooked rice

    7. 1/4 teaspoon 1 1/3ml Salt

    8. 1/4 teaspoon 1 1/3ml Ground cinnamon

    9. 1/8 teaspoon 0.6ml Nutmeg

    10. 2 Eggs - beaten

    11. 1 teaspoon 5ml Vanilla - chocolate sauce, opt Cream - optional Leaf - optional Toasted - optional

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 350F 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.

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