Golden Apricot Rice Pudding

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine - melted
3 tablespoons	45ml	Brown sugar - firmly packed
2/3 cup	97g / 3.4oz	Dried apricot halves - plumped
1/3 cup	65g / 2.3oz	Sugar
1 1/3 cups	315ml	2% low-fat milk - scalded
1 1/4 cups	200g / 7.1oz	Cooked rice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Nutmeg
2		Eggs - beaten
1 teaspoon	5ml	Vanilla - chocolate sauce, opt
		Cream - optional
		Leaf - optional
		Toasted - optional

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.

Source:
B H and G Desserts made Lighter

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