Golden Apricot Rice Pudding
| 2 tbsp | melted butter or margarine | 30 mL |
| 3 tbsp | brown sugar, firmly packed | 45 mL |
| 2/3 cup | dried apricot halves, plumped in hot water | 150 mL |
| 1-1/2 cups | milk | 325 mL |
| 1/3 cup | sugar | 75 mL |
| 1-1/4 cups | cooked U.S. rice | 300 mL |
| 1/4 tsp | salt | 1 mL |
| 1/4 tsp | ground cinnamon | 1 mL |
| 1/8 tsp | ground nutmeg | 0.5 mL |
| 2 | eggs, beaten | 2 |
| 1 tsp | vanilla extract | 5 mL |
| Chocolate sauce | ||
| Whipped cream for garnish | ||
| Chocolate leaves for garnish (optional) | ||
| Toasted almond slices for garnish |
Drizzle butter evenly into 6 individual ovenproof molds. Sprinkle with brown sugar; arrange apricots overtop. In medium saucepan over medium heat, scald milk (heat just until small bubbles form at sides; do not boil). Remove from heat and stir in sugar; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots. Place molds in pan half-filled with hot water. Bake in 350°F (180°C) oven for 20 to 25 minutes or until custard is set. Unmold immediately; let cool. To serve, place pudding on plate; spoon chocolate sauce around pudding. Garnish with whipped cream and almond slices. Garnish with chocolate leaves if desired.
Makes 6 Servings.
Source www.riceinfo.com
*Check chocolate sauce for gluten.
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