Apricot Rice Pudding

Recipe Ingredients

1/2 cup	80g / 2.8oz	Rice
1 pint		Non-fat milk
3/4 cup	148g / 5.2oz	Non-fat egg substitute - (equivalent to 3 egg)
1/2 cup	99g / 3.5oz	Sugar
1 pinch		Salt
1/2 teaspoon	2.5ml	Grated lemon zest
1 teaspoon	5ml	Vanilla
6		Apricots, pitted and sliced -(about 1 pound)
2 tablespoons	30ml	Brown sugar, packed

Recipe Instructions

Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling. Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes. Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla. Stir in apricots.

Pour into 9" square pan and set in pan of hot water. Bake at 325F. 30-40 minutes or until set. Chill until serving time. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned.

Source:
Emeril Lagasse

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