Golden Apricot Rice Pudding

Course : Puddings
Serves: 6
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2 tablespoons butter or margarine -- melted
3 tablespoons brown sugar -- firmly packed
2/3 cup dried apricot halves -- plumped
1/3 cup sugar
1/3 cup 2% lowfat milk -- scalded
1 1/4 cups cooked rice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 large egg -- beaten
1 teaspoon vanilla
1 cup chocolate sauce
1 pint whipped cream
1 package chocolate leaves
1 package almonds -- toasted

Preparation / Directions:

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.


Nutritional Information:

231 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g Protein; 43g Carbohydrate; 73mg Cholesterol; 152mg Sodium

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