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Individual caramelized
apricot rice custard desserts.
Golden
Apricot Rice Pudding
- 3 cups cooked rice
3 cups milk
1/4 cup granulated sugar
1 tablespoon butter or margarine
1 teaspoon grated orange peel
1/8 teaspoon salt
1 (3-ounce) package orange flavor gelatin
1 teaspoon vanilla extract
1 cup whipping cream
1 (11-ounce) can mandarin orange segments, chopped and drained
- Drizzle butter evenly
into 6 individual ovenproof molds. Sprinkle with brown sugar;
arrange apricots over brown sugar.
- Stir sugar into milk;
add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour
over apricots.
- Place molds in pan half-filled
with hot water; bake at 350°F (175°F) for 20 to 25 minutes,
or until custard is set. Unmold immediately; let cool.
Makes 10 servings.
Recipe provided courtesy
of the USA Rice Federation.
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