Apricot Rice Pudding 1/2 cup rice
1 quart non-fat milk
3/4 cup non-fat egg substitute -- (equivalent to 3 eggs)
1/2 cup sugar
1 dash salt
1/2 teaspoon grated lemon zest
1 teaspoon vanilla
6 apricots, pitted and sliced -(about 1 pound)
2 tablespoon brown sugar, packed
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.
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