Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or margarine, melted
3 tb Brown sugar, firmly packed
2/3 c Dried apricot halves,
-plumped
1/3 c Sugar
1 1/3 c 2% lowfat milk, scalded
1 1/4 c Cooked rice
1/4 ts Salt
1/4 ts Ground cinnamon
1/8 ts Nutmeg
2 Eggs, beaten
1 ts Vanilla
-chocolate sauce, Optional
-whipped cream, Optional
-chocolate leaf, Optional
-almonds, toasted, Optional

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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