Creamy brown rice pudding, laced with chopped dried apricots hydrated with Sauterne, served in a puddle of raspberry coulis and topped with creme anglaise.

Brown Rice and Almond Pudding

1/4 cup dried chopped apricots 1/2 cup Sauterne or other dessert wine 2 large egg yolks 2 tablespoons confectioners sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup heavy cream, scalded 1 1/2 cups cooked long grain brown rice 1/4 cup whole roasted almonds
Raspberry Coulis:
1/2 pint fresh raspberries or 2 (10-ounce) packages frozen raspberries, drained
1/4 cup confectioners (powdered) sugar
1/4 cup raspberry liqueur
Creme Anglaise:
3 large egg yolks
1/4 cup confectioners sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

Simmer wine and apricots in small saucepan for 5 minutes. Set aside.
Beat egg yolks for 2 minutes in small mixing bowl. Add sugar; beat 6 minutes. Add vanilla and almond extracts; continue mixing on low speed. Add apricots, rice, almonds and mix thoroughly.
Pour into buttered 1 1/2-quart baking dish.
Bake at 275°F (135°C) for 45 to 55 minutes, or until custard is firm. Let cool to room temperature.
For Raspberry Coulis: Mix raspberries, sugar and liqueur in food processor or blender. Strain seeds from mixture.
For Creme Anglaise: Beat egg yolks 2 minutes in small mixing bowl. Add sugar and cream; beat 6 minutes. Add vanilla and almond extracts; beat an additional minute.
To Serve: Spoon Raspberry Coulis onto plates. Spoon pudding over coulis. Pour Creme Anglaise over pudding.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.