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

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