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Creamy, baked rice pudding with a kiss
of Amaretto and laced with toasted slivered almonds, served topped
with warm brandied apricot preserves, garnished with a dollop
of whipped cream and sliced almonds. A gluten-free dessert.
Almond Rice Pudding
with Apricot Sauce
- 1/2 cup uncooked rice
2 1/2 cups milk
1/8 teaspoon salt
2 tablespoons butter or margarine
6 tablespoons granulated sugar - divided use
3 large eggs, separated
1/4 cup whipping cream
1/4 cup blanched slivered almonds, toasted
3 tablespoons Amaretto liqueur
1 teaspoon vanilla extract
1/2 cup apricot preserves or glaze
1 tablespoon brandy
- Combine rice, milk and salt in medium
saucepan. Bring to a boil, reduce heat, and simmer gently 40
to 50 minutes, or until thick and creamy, stirring frequently.
Remove from heat. Stir in butter and 1/4 cup sugar. Spoon rice
into mixing bowl; cool.
- Beat yolks with cream until well blended.
Stir into rice mixture. Add almonds, Amaretto and vanilla.
- Beat egg whites until frothy, add remaining
2 tablespoons sugar, and beat until stiff but not dry. Fold into
rice mixture. Pour into buttered 1 1/2 to 2 quart baking dish;
set in pan filled with 1-inch hot water. Bake at 350°F (175°F)
30 to 40 minutes, or until knife inserted near center comes out
- Remove dish from water; allow to stand
15 minutes. Spoon pudding into serving dishes.
- Combine preserves and brandy in small
saucepan; heat through. Pour over rice pudding. Garnish with
fresh strawberries, whipped cream, and sliced almonds, if desired.
Makes 12 servings.
Recipe provided courtesy of the USA Rice
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