A luscious brandied apricot
and cooked rice creme dessert.
Apricot
Creme
- 1 1/2 cups dried apricots,
diced and cooked
2/3 cup granulated sugar - divided use
1/4 cup apricot brandy
2 cups cooked rice
2 cups milk - divided use
1 tablespoon unflavored gelatin
1/4 cup water
2 large eggs, slightly beaten
1/8 teaspoon salt
1 cup heavy cream, whipped
1/2 cup chopped nuts (optional)
- Combine apricots, 1/3
cup sugar and brandy. Marinate about 1 hour.
- Cook rice, 1 1/2 cups
milk and 1/3 cup sugar until thick and creamy.
- Soften gelatin in water;
stir into hot rice.
- Blend eggs with remaining
1/2 cup milk; add salt. Stir into rice; cook over low heat, stirring,
2 to 3 minutes. Cool.
- Fold in whipped cream,
apricots and marinade. Spoon into dessert dishes. Top with nuts.
Makes 9 servings.
Recipe provided courtesy of the USA Rice Federation.
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